Pan-Seared Duck Breast with Peach Sauce

Ingredients

• 4 pieces duck breast
• 2 pieces ripe peaches
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon honey
• 1 teaspoon fresh thyme
• to taste salt
• to taste black pepper
• 1 piece garlic clove
• 100 milliliters dry white wine

Cooking instructions

1. Prepare the duck breasts — Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season both sides with salt and black pepper.
2. Sear the duck — Heat olive oil in a skillet over medium heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy and golden. Flip and cook the other side for 4-5 minutes or until medium-rare. Remove the duck breasts and keep warm.
3. Prepare the peach sauce base — Peel and dice the peaches. In the same skillet, remove excess duck fat leaving about 1 tablespoon. Add butter and minced garlic. Sauté until fragrant.
4. Cook the peaches — Add diced peaches, honey, and fresh thyme to the skillet. Cook for 3-4 minutes until peaches soften.
5. Deglaze and simmer sauce — Pour in the white wine to deglaze the pan, scraping up browned bits. Simmer the sauce for 5 minutes until it thickens slightly.
6. Serve — Slice the duck breasts and arrange on plates. Spoon the warm peach sauce over the top and garnish with thyme if desired.