Pan-roasted Duck Breasts with Sherry-Honey-Thyme Sauce

Page 72

Cuisine: North American | Course Type: Main Courses

(1 review)

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An easy duck dish to make and eat. It was a pretty scattered night in my kitchen with lots of interruptions and this still turned out quite well. A very nice sauce of sherry, sherry vinegar, broth, honey, thyme and a pat of butter swirled in.

Recipe also available on-line; link below.

http://www.finecooking.com/recipes/roasted-duck-breasts-sherry-honey-thyme-sauce.aspx

Served with Wild Rice with Dried Cranberries and Hazelnuts from FC #60. This recipe also available online.

http://www.finecooking.com/recipes/wild-rice-dried-cranberries-hazelnuts.aspx

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