Roasted duck breast with honey and sherry sauce

• Why it's a match? The sweet, spicy honey-sherry sauce pairs perfectly with the floral notes and any residual sweetness of the wine.

 

Ingredients list: Start of form

2	Duck breast with skin
2	shallot(s), finely diced
1 tsp	thyme
2 tbsp	Vinegar (sherry vinegar)
2 tbsp	Balsamic vinegar
4 tbsp	Honey (thyme honey)
4 tbsp	sherry
150 ml	Water
	salt and pepper
possibly	Sauce thickener if required

Preparation:

Season the duck breasts with salt and pepper and score the skin diagonally. Brown the duck breasts skin-side down in a pan without adding any fat until crispy and golden brown. Turn over, cook for another 1 minute, and remove. Place in a baking dish, skin-side up. Finish cooking in a preheated oven at 220°C for approximately 10 minutes (pink) to 15 minutes (well done).

Meanwhile, remove all but 1 tablespoon of the fat from the pan and sauté the shallots and thyme until the shallots are translucent. Now deglaze with vinegar, honey, and sherry. Add water and simmer gently. The honey will thicken the sauce considerably. Add a little more water if desired.

Now remove the duck breasts from the oven and let them rest in aluminum foil for 1 minute. Any juices that have released into the casserole dish can be added to the sauce.

Cut the duck breasts into slices, pour the sauce over them and serve.