Cookwares

• Hob

Method

1. 1Step : Prepare the duck breasts. Trim any excess from the sides, remove residual feathers, and score the skin in a criss-cross pattern without cutting into the meat underneath.
2. 2Step : Season the duck breasts with salt, pepper, and herbes de Provence. Bring the honey to room temperature and coat the duck breast with it, skin-side up, in a suitable dish. (Personally, I love strong honeys like mountain honey).
3. 3Step : Leave to marinate for 2 hours at room temperature before cooking, letting the honey work its magic on the duck breasts. From time to time, use a spoon to scoop up the honey that dripped down and put it back on top (the scored skin).
4. 4Step : Cooking: The secret here is to start cooking in a COLD pan. Do not add any fat. Place the duck breasts skin-side down in the pan. Start over low heat.
5. 5Step : When the pan starts to sizzle, add a few cloves of garlic. Let the temperature rise gently, leaving it on this side for about 10 min. The fat should render well and caramelize with the honey.
6. 6Step : Flip the duck breasts over. Sear the flesh side over medium heat for 6 to 7 minutes, basting the skin on top generously to finish candying it. Also sear on the sides to finish the cooking. Baste well. Take the garlic out if it is ready earlier.
7. 7Step : Transfer the duck breasts onto a board. Let them rest for a few minutes. Then I carve them flesh-side up to get evenly sized slices.
8. 8Step : Enjoy!