Seared Duck Breast

Instructions

1. Prepare the duck
   Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper. Let the duck breasts sit at room temperature for 15 minutes before cooking.
2. Cook the duck breasts
   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low and cook for 8-10 minutes until the skin is crispy and golden brown, and much of the fat has rendered. Pour off excess fat periodically (reserve it for cooking potatoes later if desired).
3. Finish cooking the duck
   Flip the duck breasts and cook for an additional 4-6 minutes for medium-rare (internal temperature of 130-135°F/55-57°C). Add the garlic cloves and thyme sprigs to the pan during the last 2 minutes. Remove the duck to a cutting board, tent loosely with foil, and let rest for 5-10 minutes.
4. Make the red wine sauce
   Pour off all but 1 tablespoon of fat from the skillet. Add the shallots and cook over medium heat until softened, about 2 minutes. Add the red wine, scraping up any brown bits from the bottom of the pan. Bring to a boil and reduce by half, about 5 minutes.
5. Finish the sauce
   Add the chicken stock, honey, and balsamic vinegar. Continue to simmer until reduced and slightly thickened, about 3-4 minutes. Remove from heat and whisk in the cold butter cubes until the sauce is glossy and smooth. Season with salt and pepper to taste.
6. Slice and serve
   Slice the rested duck breasts thinly against the grain. Arrange on warm plates and spoon the red wine sauce over the top. Serve immediately with your choice of side dishes such as roasted potatoes or wilted greens.