Mar 28, 2007
Honey Mustard Duck Breast
- 2 tbsp dijon
- 1 tbsp honey
- cracked pepper
- sea salt
- 1/2 tsp dry thyme
- 2 duck breasts, fat side scored without piercing the flesh in a diamond pattern
- Preheat the oven to 400 F.
- Combine the mustard, honey, and thyme in a bowl. Season with the salt and cracked pepper. Set aside.
- Heat an oven proof skillet on high until almost smoking. Season the duck breasts with salt and pepper and then place fat side down in the pan.
- Cook until the skin is golden and brown. Drain off the rendered fat. Flip the breasts and place in the oven for 12 minutes.
- Remove from the onver and immediately brush on the glaze. Cover with foil and let rest 10 minutes.
- Serve.
Delicious