Duck Breast with Whisky and Spice Sauce | RICARDO

Ingredients

• 2 shallots, finely chopped
• 2 tbsp (30 ml) honey (see note)
• ¼ cup (60 ml) whisky or Scotch whisky (see note)
• 2 cups (500 ml) chicken broth
• 1 tsp crushed peppercorns
• 2 star anise
• 1 clove
• 1 tbsp butter (optional)
• 1 tbsp unbleached all-purpose flour (optional)
• 2 magrets duck breasts, about 1 lb (450 g) each, or 4 breasts
• 3 garlic cloves, peeled
• 3 sprigs fresh thyme