17384 Duckhorn Recipe
Make 17384 Duckhorn Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sides
Method
Preparing the Duck
- 1
Score the Duck Breast
Using a sharp knife, score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season the Duck
Rub the duck breast with salt and black pepper on both sides. Let it sit at room temperature for about 15 minutes.
- 3
- 4
Cook the Duck
Flip the duck breast and cook for an additional 4-5 minutes for medium-rare doneness. Remove the duck from the skillet and let it rest.
Making the Sauce
- 5
- 6
Add Honey and Thyme
Stir in honey and thyme, and let the mixture simmer for about 5-7 minutes, until it reduces and thickens slightly.
- 7
Finish the Sauce
Remove the sauce from the heat and set aside.
Preparing the Sides
- 8
Prepare the Asparagus
Trim the woody ends off the asparagus and set aside.
- 9
- 10
Add Lemon Juice
Squeeze the juice of one lemon over the asparagus and toss to combine.
Serving
- 11
Plate the Dish
Slice the duck breast and arrange on plates with the sautéed asparagus on the side. Drizzle the red wine sauce over the duck.