Seared Duck Breasts with Peaches and Thyme

Duck breasts make a surprisingly simple dinner. Reduce the fat considerably by placing them in a cool pan and slowly heating them until most of the fat renders off.

4 medium boneless duck breast fi llets (8 to 10 ounces each)

1 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

2 medium shallots, minced

2 garlic cloves, minced

3⁄4 cup dry white wine or dry vermouth

1 tablespoon white wine vinegar

1 tablespoon honey

2 large peaches, peeled, pitted, and sliced

1 tablespoon stemmed thyme

• Position the rack in the middle of the oven and preheat the oven to 350 F. Place the breasts skin side down on a cutting board and trim off all excess skin that hangs over the sides. Turn the breasts over; make three parallel diagonal cuts in the skin of each, cutting through the fat but not into the meat. Make three more diagonal cuts the other way, thereby making a crosshatch pattern in the skin.
• Place the breasts skin side down in a large, cool, oven-safe skillet. Set the skillet over medium- low heat and cook until browned, about 10 minutes.
• Pour off all the rendered fat in the pan, turn the breasts skin side up, place the skillet in the oven, and roast until a meat thermometer inserted halfway into the thickest part of the breast regis- ters 160 F (our preference) or 170 F (the USDA recommendation for duck breast), 12 to 17 minutes (see Note). Transfer the breasts to a plate, season with salt and pepper, and tent with aluminum foil to keep warm.
• Pour off all but 1 tablespoon fat in the skillet. (Remember: the skillet’s hot!) Place the skillet over medium-low heat, add the shallots, and cook until soft and fragrant, about 2 minutes, stirring constantly. Add the garlic, cook for 20 seconds, then pour in the wine or vermouth and the vinegar.
• Raise the heat to high and bring the mixture to a boil, scraping up any browned bits on the bottom of the pan. Boil until reduced by half, about 2 minutes, stirring constantly. Swirl in the honey and cook just until the honey melts, about 5 seconds, stirring constantly.
• Add the peaches and thyme; cook just until heated through, about 1 minute. Remove from the heat. To serve, slice the breasts into 1⁄4-inch slices on the diagonal, arrange these on plates, and divide the sauce among them.
• Note: Some people prefer much rarer breasts, around 130 F (medium-rare) or 140 F. If you’re willing to go that low, understand the risks you’ll also end up with reddish meat.

Makes 4 servings