-
1
In a small bowl, cover the raisins with the vinegar and 1/2 cup of the stock and let stand for 10 minutes.
-
2
Melt the butter in a medium sauce-pan.
-
3
Add the shallot and cook over moderate heat until softened, about 4 minutes.
-
4
Add the raisin mixture along with the honey and herbs and simmer until syrupy, about 5 minutes.
-
5
Let cool, then transfer to a blender and coarsely puree.
-
6
Using a sharp paring knife, score the duck skin in a shallow crosshatch pattern, spacing the cuts about 3/4 inch apart.
-
7
Heat the olive oil in 2 medium skillets until shimmering.
-
8
Add the duck breasts, skin side down, and cook over moderate heat until the skin is deep golden, about 15 minutes; spoon off the rendered fat as it accumulates in the skillets.
-
9
Season the duck breasts with salt and pepper, turn and cook until browned on the bottom and an instant-read thermometer inserted in the thickest part registers 135, about 12 minutes longer.
-
10
Transfer the duck breasts to a cutting board and let rest for 5 minutes.
-
11
Meanwhile, wipe out the skillets.
-
12
Add the remaining 1/2 cup of chicken stock to 1 of the skillets and cook over moderate heat, scraping up any browned bits from the bottom of the pan.
-
13
Scrape the pan sauce into the second skillet and cook over moderate heat, scraping up any browned bits from the bottom of the pan.
-
14
Stir in the raisin puree and cook over moderate heat just until thickened, about 1 minute.
-
15
Season the sauce with salt and pepper and transfer to a small bowl.
-
16
Thickly slice the duck breasts on the diagonal and arrange on plates.
-
17
Spoon the raisin compote alongside and serve.
