Duck Breast with Honey and Mustard

1. preheat the kitchen stove to 180 °C. Season duck breasts with salt and pepper. Sear the breasts on the skin side over medium heat. Roast 5- 8 min until skin is golden and fat is rendered. Wipe out excess fat, turn brisket to the other side and slide the roasting pan into the kitchen stove. Leave in kitchen oven for about 16 min – duck breasts should be medium, can be re-cooked longer if desired.

2. remove duck breasts from roasting pan, carefully degrease the set, stir in mustard, tapenade and honey. Simmer on low heat for a few minutes, stirring well. Add the breasts and any gravy that may have escaped. Remove from heat and simmer for 2 min. Cut duck breasts into slices and drizzle with sauce. Serve with honey-apple and fig focaccia.

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