4-12 oz boneless duck breast halves

4-teaspoons chopped fresh thyme, divided

2 teaspoons freshly ground pepper

1 1/2 teaspoons salt

1 tablespoon of extra-virgin olive oil

1/2 teaspoon sugar


Using a sharp knife, score skin of duck breasts in crisscross patterns. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper and 1 teaspoon salt. Cover and chill.

Heat 2 large skillets over medium heat. Add 2 duck breasts, skin side down. Cook until skin is crisp and golden for about 7 minutes. Turn duck breasts over and cook. Remove from heat. Let duck rest for 5 minutes.