Duck breast fillet

Let's get started!

1. Sauté the shallots and garlic in a pan. Add the rosemary and thyme.
2. Cook for 5 minutes, then deglaze the pan with half of the port. Then remove the pan from the heat.
3. Score the duck on the fat side. Do this crosswise to create a diamond pattern. This prevents the duck from curling and allows the fat to render properly.
4. First, sear the fat side of the duck in a pan with a small splash of oil. Cook the duck for about 16 minutes. Note: Place the duck in the pan before the pan is hot; this will render the fat better.
5. Let the duck breast rest; don't worry, the duck won't fly away. Season the duck with salt and pepper.
6. Delicious, right! Want another one?

Tip

Make it an even bigger feast and serve the duck breast with mixed mushrooms.