Duck Breast in Thyme Butter

For the duck breast in thyme butter, season the skin side with salt and pepper, and the meat side additionally with dried marjoram or thyme. Fry in not too hot oil on the skin side until crispy, turn and fry briefly. Transfer to a cold, ovenproof plate, add thyme sprig and roast in a 180-200 °C oven for approx. 14-16 minutes, depending on size, until tender pink.

Then let the duck breast rest covered for another 12-15 minutes. Slice open at a slight angle, collecting the meat juices, and mix them with foamed brown butter and freshly chopped thyme.

Preparation Tip:

As a side dish to the duck breast we recommend mushroom polenta

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