Summary

Ingredients

• 2 duck breasts, together approx. 600 g
• 8 sprigs thyme, leaves only, chopped
• 4 clove (s) garlic, pressed
• 5 tablespoon soy sauce
• 3 tablespoon lime juice
• 2 tablespoon honey
• salt
• Pepper, black, freshly ground
• water

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Instructions

1. Parry the duck breasts and cut into a diamond shape on the skin side. First, add generous amounts of salt and pepper to the skin side.
2. Preheat the oven to 100 ° C convection.
3. Place the fillets on the skin side in a pan and heat them up. When the underside is well browned, salt and pepper the meat side, turn the fillets and sear the other side as well.
4. Each side should not be roasted for more than 4 minutes on each side, with the skin side also tolerating 5 minutes of roasting time.
5. Take the fillets out of the pan and place them in a slightly greased ovenproof dish that just fits - let them rest.
6. For the glaze:
7. Skim off some duck fat from the pan, add the thyme, garlic, soy sauce, honey, lime juice and 2 cups of water, reduce to a quarter. Pour in the roast duck juice that has leaked out and stir. Season to taste with salt and pepper.
8. Now brush the duck breast fillets generously with the glaze on all sides - simply pour the rest into the mold and cook in the preheated oven at 100 ° C for 20 minutes.
9. Finally grill the skin side on high for 5 minutes.
10. If you stick to the specified roasting and cooking times in the oven, you get a wonderfully tender, crispy, pink-colored duck breast fillet, which tastes great with a colorful salad (then cut into thin slices) or can be served with potato gratin.