Wash the duck breast, pat dry. Incise the skin crosswise. Season with salt and pepper. Heat a large ovenproof dish without fat. Fry the duck breast on the skin side for 5 minutes over medium heat. Turn and fry for another 5 minutes.
Wash thyme and shake dry. Pluck the leaflets. Heat the jelly and stir in the thyme. Drain the fat from the pan, brush the skin side of the duck with the jelly. Pour in the hot water and the rest of the jelly. Fry in a preheated oven (electric oven 200 ° C, convection oven 175 ° C, gas mark 3) for approx. 10 - 15 minutes.
Wrap the duck breast in aluminum foil and let it rest for approx. 5 minutes. Season the stock with salt and pepper. Cut the duck breast into slices and add the meat juice to the stock. Serve hot.
It goes well with ribbon noodles and pointed cabbage.
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