- 2 boneless duck breast halves, each about 6 ounces, rinsed and patted dry
- Salt and ground black pepper
- 1 tablespoon vegetable oil
- 1/2 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon salted cold butter
Preheat oven to 350°F. In 10-inch skillet over medium-high heat, in hot oil, cook duck breasts, skin-side down, lightly pressing down on the breasts with the back of a spatula until well browned, about 4 minutes. Turn breasts over; cook 4 minutes longer until well browned, reducing the heat slightly if the pan seems too hot. Remove duck breasts to small roasting pan, skin-side up. Pour off and discard fat from skillet, leaving any brown particles. To skillet over medium-high heat, add chicken broth and honey, stirring to loosen brown bits from bottom of skillet. Whisk in cold butter until mixture has thickened slightly; boil 1 minute.
Pour mixture over duck breasts in roasting pan. Roast about 10 minutes for medium-rare, basting frequently. Remove from oven; cover with foil and let rest 15 minutes.
To serve, slice duck breasts into ¼-inch-thick slices. Pour honey sauce over duck; serve immediately. Makes 2 servings.
Serving Suggestions: Serve with Roasted New Potatoes and Sauteed Green Beans
Wine Pairing Recommendations: Lagrein or Pinot Nero.