THE HONEY-THYME LACQUER

(Our Play on Sticky Roasted Duck Breast)

THE HONEY-THYME LACQUER

Ingredients: 2 Duck breasts, 1 tsp Dried Thyme, 1 tsp Black pepper, 0.5 tsp Ginger powder, 2 tbsp Honey, 1 tbsp Balsamic vinegar, 10ml Water...

Ingredients

  • 2 Duck breasts
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 0.5 tsp Ginger powder
  • 2 tbsp Honey
  • 1 tbsp Balsamic vinegar
  • 10ml Water

Cooking Method

  1. The Scorch Fry duck skin-side down on medium heat until rock-hard crispy. Remove duck and drain most fat.
  2. The Bloom Whisk honey, vinegar, and spices with the water in the hot pan; boil for 1 minute until it forms a thick syrup.
  3. The Marriage Return duck to the pan; toss for 1 minute until the meat is lacquered in the dark red silk.
  4. The Final Flourish Slice and finish with raw fresh thyme sprigs and a hit of sea salt.

Cuisine: French

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