How to Pan-Sear Duck Breasts and Properly Render Their Fat Recipe

Make the herbed honey: Combine the honey and thyme sprigs in a small saucepan set over low heat. Warm the honey, stirring often for 15 to 20 minutes, making sure the honey does not boil or scorch.

Remove from the heat and allow the honey to cool. Strain out the herbs, then bottle the honey and label it as the recipe makes more than you will need for the duck.

Prep the duck for cooking: Using a sharp knife, cut a 1/3-inch crosshatch pattern in the skin of each breast, being careful not to pierce the meat. Do this while the duck is cold, since it’s difficult to do at room temperature.

Using a mortar and pestle, grind the 1-tablespoon olive oil, 1-teaspoon red wine vinegar, 1/2-teaspoon salt, garlic, and 1-tablespoon thyme…