Braised duck breast in thyme-honey sauce

Name: Braised duck breast in thyme-honey sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Duck breasts (à approx. 270 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 oblong, thin green peppers (about 35 g each); 1 TABLESPOON Oil; 250 ml Vegetable broth (instant); 5 Thyme stems; 1-2 TABLESPOONS Honey; 75 ml apple juice

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Duck breasts (à approx. 270 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 oblong, thin green peppers (about 35 g each)
1 TABLESPOON Oil
250 ml Vegetable broth (instant)
5 Thyme stems
1-2 TABLESPOONS Honey
75 ml apple juice

Directions

1
Wash duck breasts, pat dry and cut in half. Season with salt and pepper. Score the skin side of the duck crosswise. Wash and halve the peppers. Heat the oil in an ovenproof pan.
2
Fry the duck breasts in it until golden brown. Add the pods and fry briefly. Deglaze with vegetable stock. Add 3 thyme stems. Turn the skin side of the duck upwards and brush the crust with honey. Put the pan into the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) and cook for about 25 minutes.
3
Little by little, pour apple juice over them. In the meantime pluck thyme leaves from 2 stems and chop them finely. Remove the pan and season the sauce with salt and pepper. Remove the thyme stalks and add the chopped thyme.
4
Baguette goes with it.