- Score the skin of the duck breasts in a criss-cross pattern without cutting into the meat.
- Season both sides generously with salt and pepper.
- Heat a frying pan with no fat over a medium heat.
- Place the duck breasts skin side down and cook for 6 to 8 minutes, until the fat melts and the skin turns crisp.
- Pour off the excess fat (keep it for other dishes if you like).
- Turn the breasts over and cook for another 3 to 4 minutes on the flesh side.
- Set them aside on a plate, covered with foil to keep warm.
- In the same pan, keeping the cooking juices, add the crushed garlic and the thyme sprigs.
- Stir in the honey and let it melt gently over a low heat.
- Deglaze with the balsamic vinegar and stir well.
- Simmer for 2 minutes until the sauce thickens slightly.
- Slice the duck breasts thinly.
- Spoon the honey sauce over them, straining it if needed to remove the garlic and thyme.
- Serve with the side of your choice: mashed potatoes, roasted vegetables or a fresh salad.
- For a more intense flavour, marinate the duck breasts in a mixture of honey, thyme and a little olive oil for 1 hour before cooking.
- Serve with a full-bodied red wine, such as a Côtes du Rhône or a Syrah. Enjoy!
