Step 1: Score the Duck Skin

• Use a sharp knife to lightly score the skin of the duck breast in a crisscross pattern. Be careful not to cut into the meat.
• Season both sides of the duck with salt and black pepper.

Step 2: Preheat the Pan

• Heat a non-stick frying pan over medium heat. Place the duck breasts skin-side down in the cold pan (no oil needed).

Step 3: Render the Fat and Crisp the Skin

• Cook the duck breasts skin-side down for 6–8 minutes, or until the skin is golden brown and most of the fat has rendered out.
• Drain the excess fat from the pan, leaving just a small amount for cooking.

Step 4: Add Aromatics

• Turn the duck breasts over and add the crushed garlic and thyme sprigs to the pan. Cook for 1–2 minutes on the flesh side.

Step 5: Finish in the Oven

• Preheat your oven to 200°C (180°C fan) or 400°F.
• Transfer the duck breasts to an oven-safe dish and roast for 5–8 minutes, depending on your desired doneness.
• Use a meat thermometer to check: 55–60°C (130–140°F) for medium-rare, 65°C (150°F) for medium.

Step 6: Rest the Duck

• Remove the duck breasts from the oven and let them rest for 5 minutes. This allows the juices to redistribute for tender meat.

Step 7: Make the Sauce (Optional)

• In the same pan, combine honey, soy sauce, and balsamic vinegar. Simmer for 2–3 minutes until the sauce thickens slightly.

Step 8: Slice and Serve

• Slice the duck breasts thinly and drizzle with the sauce if using. Serve with your favorite sides.