I remember my mother cooking duck, which she rubbed enthusiastically with salt and honey. The duck was so good that
Cut each duck breast into two. Heat
Add the wine to the pan and boil to reduce slightly. Stir in the honey and thyme. Add the lemon juice and cream, and season with salt and pepper. Replace the duck in the pan; cover and cook for a further 5 minutes.
Remove the duck to a serving dish. Discard the thyme and swirl the remaining butter, in small pieces, into the sauce. Pour over the duck and garnish with fresh thyme.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.