Created by Mikekey on January 12, 2016
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.
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.