Duck Breast with Red Wine Sauce

Full recipe available at Ingredients butter, cloves, duck, garlic, honey, pepper, red onion, red wine, salt, star anise, vinegar, duck breast Recipe First crisscross the ducks skin with superficial cuts and season it with salt and pepper. Heat a skillet and place the duck skindown at low heat so that the fat can melt and skin turns crispy. Afterwards, fry the duck on each side so that it is properly sealed. Cook for about 5 minutes on the skinless side then turn it over and leave it on heat for 4 more minutes. Continue to cook for 2 minutes on the sides. Separately, start preparing the red wine sauce. Use a saucepan and melt the butter. Add garlic and onion and stir. Pour red wine and season with cloves, star anise, vinegar, salt and pepper. For a delicious, sweet taste add honey. Use a strainer for the sauce so you can take out the spices and make the sauce clear. Slice the duck breast into 0. 4 inch (1 cm) thic