Duck Breast with Orange, Honey, and Thyme Sauce

Score the skin of 280 gr Duck Breast in a tight diamond pattern without cutting into the meat, grate 22.5 gr Oranges for fine zest, and carve the remaining 67.5 gr Oranges into skinless segments.

Season the prepared breasts thoroughly on both sides with ¹/₂ tsp Sea Salt and ³/₄ tsp Black Pepper - Coarsely Ground.

Place the breasts skin-side down in a cold skillet and cook over medium-low heat for 10 to 12 minutes, periodically spooning away the rendered fat until the skin turns deep golden brown and crisp.

Flip the breasts onto the flesh side, add 2 gr Fresh Thyme to the skillet, and sear for 3 minutes while continuously basting the meat with hot fat.

Transfer the cooked meat onto a cutting board and rest loosely covered with foil for 8 minutes to redistribute the juices.

Discard the spent thyme and excess fat from the pan, then deglaze over medium heat with 60 ml Natural orange juice, ¹/₂ tbsp Balsamic vinegar, ³/₄ tbsp Honey, the reserved orange zest, ¹/₄ tsp Sea Salt, and ¹/₄ tsp Black Pepper - Coarsely Ground, simmering for 5 minutes until reduced by half.

Take the skillet off the heat and vigorously whisk in 3 tsp Butter in small cold cubes until the sauce turns glossy and velvety.

Slice the rested meat into 1 cm thick medallions, arrange on plates alongside the fresh orange segments, drizzle with the warm pan sauce, and finish with 2 gr Fresh Thyme.