Roast duck breast

I have a duck but I am eating by myself, so I divided it. Here the breast is first blanched in hot water for a couple of minutes to tighten the skin before eing seasoned with salt, pepper, thyme, garlic, ginger and sugar. After resting for a couple of hours and the skin thoroughly dried, I roasted it in a 400℉ oven until the internal temperature reached 165. To finish I browned it in a hot pan before serving.







The back of the duck was roasted and then made into a stock with some carrot, onion and celery. The stock is reduced with fresh thyme and a couple drops of sherry vinegar are added to make the sauce. Turned out quite well.