Duck breast with honey and thyme sauce

1. Preheat the oven at 180 °C.

2. Parry the duck breasts by removing the white part on the flesh and grid them by making small incisions in the skin in a grid-like pattern (without cutting into the flesh).

3. Shortly cook the duck breasts over high heat on both sides starting with the fat side. Season and bake in the oven at 180 °C for 9 minutes.

4. Blanch the potatoes with the skin, cut them in half and put them in a dish with a little butter and thyme. Bake for about 15 minutes.

For the sauce

Melt the brown stock cube in 1/2 l of water. Caramelize the honey, deglaze with the vinegar. Add the brown stock and thyme. Leave and reduce to the desired consistency.

Assembly

Cut the duck breast and place it on a plate with the sauce, the oven cooked potatoes and a mix of salad.