Duck Breast with Whisky and Spice Sauce

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C).

2. 2

   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.

3. 3

   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.