Duck Breast with Whisky and Spice Sauce
Duck Breast with Whisky and Spice Sauce
Ingredients
- 2 shallots, finely chopped
- 2 tbsp (30 ml) honey (see note)
- ¼ cup (60 ml) whisky or Scotch whisky (see note)
- 2 cups (500 ml) chicken broth
- 1 tsp crushed peppercorns
- 2 star anise
- 1 clove
- 1 tbsp butter (optional)
- 1 tbsp unbleached all-purpose flour (optional)
- 2 magrets duck breasts, about 1 lb (450 g) each, or 4 breasts
- 3 garlic cloves, peeled
- 3 sprigs fresh thyme
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a saucepan over medium-high heat, soften the onions in the honey until the honey starts to caramelize. Deglaze with the whisky and flambé, if desired. Add the chicken broth, peppercorns, star anise and clove, bring to a boil and let reduce by half. Season with salt. Remove the start anise and clove. Compost the aromatic.
- In a small bowl, using a fork, mix together the butter and flour, if desired. Whisk the flour and butter mixture into the sauce. Set aside.
Duck Breast with Whisky and Spice Sauce