Pan-Seared Duck Breasts With Orange-Thyme Sauce

TO PREPARE THE RUB

Step 1

Combine salt through lemon zest in a coffee or spice grinder (or mortar and pestle) and grind until smooth.

Step 2

Position oven rack in center of oven and preheat to 425F.

Step 3

Rinse duck breasts and pat dry. Trim any extra skin from meat side of breast, leaving a 1/4-inch overhang on edges. Pull the tendon out of the breast, if needed. With a sharp knife, score the skin in a crosshatch patter, making 6 to 8 cuts 1/2-inch deep, in both directions. be careful not to cut into the meat. Coat both sides of breasts with spice rub mix.

Step 4

Heat a 10 or 12-inch cast iron skillet over medium high heat for 3 minutes. Add breasts skin side down and sear for 5 minutes. The skin should be crsip and golden brown.

Step 5

Reduce heat to medium-low and turn breasts over. Cook for 2 minutes and then place skillet in oven. Roast duck until desired doneness (6-7 minutes for medium-rare. Don not cook too long or meat will be tough.) Transfer duck to a plate and cover with aluminum foil to keep warm.

TO PREPARE THE SAUCE

Step 6

Discard all but 2 tablespoons of fat from skillet and place skillet on medium-high heat. Add sherry, vinegar and orange juice, scraping up the browned bits and stirring them into the sauce. Boil until slightly reduced.

Step 7

Add broth, honey and thyme and gently boil until slightly reduced again, about 2 minutes. Reduce heat to low and whisk in butter.

Step 8

Slice breasts 1/4-inch thick at a 45-degree angle. Serve on warm plates and spoon about 3 tablespoons of sauce over each serving.