-
1
Arrange one oven rack in the lowest position.
-
2
Place another oven rack 8 inches from the broiler heat source.
-
3
Preheat the oven to 450F.
-
4
Bring the vinegar, amaretto, port, wine, and fennel to a boil over high heat in a medium saucepan.
-
5
Continue boiling rapidly until syrupy and reduced to 1/3 cup, about 20 minutes.
-
6
Meanwhile, heat a large ovenproof skillet over high heat.
-
7
Season both sides of the duck breasts with salt and pepper.
-
8
Add the oil to the pan, swirling to coat the bottom, then add the duck, skin side down.
-
9
Transfer the pan to the lowest rack in the oven.
-
10
Cook until the skin is dark golden brown and the meat feels firm, 10 to 12 minutes.
-
11
Transfer the duck to a rimmed baking sheet, skin side up.
-
12
Let rest for 5 minutes.
-
13
(The meat will be medium-rare.)
-
14
Heat the oven to broil, preferably a low broil setting if you have it.
-
15
With another heavy skillet, firmly press down on the almonds until they are all crushed into tiny bits.
-
16
Spread the crushed almonds in a thin, even layer.
-
17
Spoon 1/2 teaspoon honey on the skin side of each duck breast, then press into the almonds.
-
18
Return to the baking sheet, skin side up.
-
19
Fill in any gaps with the almonds; the whole skin side should be evenly coated.
-
20
Broil until the almonds are toasted and the sugar starts to melt, about 7 minutes.
-
21
Check on the crust occasionally; you dont want the almonds to burn before the sugar starts to melt.
-
22
Remove from the broiler and let rest for 5 minutes.
-
23
While the duck rests, heat the sauce over low heat until hot.
-
24
Whisk in the butter, a little at a time, until the sauce emulsifies.
-
25
Season the sauce with salt and pepper to taste.
-
26
Divide the sauce among serving plates and arrange a duck breast on each.
