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4
Easy
Published 2012
Heat the oven to 200°C. Warm the honey so that it becomes very liquid. Slash the duck breast fat in a diamond pattern, without cutting through to the flesh. Cook them in a dry frying-pan to reduce the fat content as in the previous recipe.
Remove them from the heat, transfer to a roasting tin, brush them generously with honey, sprinkle with thyme, season with salt and pepper and continu