PREPARATION

Peel and boil the potatoes in salted water. Strain, add the butter, season with little salt and keep warm side.

Take the duck breasts clean, wash and dry with kitchen paper.

Trim the edges of the rind that is stuck to the backup path. Pick any remaining feathers and take them away with kitchen tweezers. Make crosswise shallow incisions in the rind. Cut a few millimeters deep and make incisions within an inch of each other. Leave a frying pan heat well on medium-high heat. Add any drippings yours! Place the duck breasts skin side up in the hot pan. Season the meat with pepper and meanwhile a pinch of salt.

Preheat the oven to 180°C.

Let the duck breasts in the pan until the fat layer are of a golden brown crust has. Turn them thereafter, and pass on the flesh side an identical crust. Inside, the duck breasts are not yet done.
Put the colored duck breasts in a baking dish, pour the hot drippings over and put them in the hot oven, skin side down. Let them cook 9 minutes. Remove the duck breasts from the oven. Pack them in aluminum foil, and let the meat rest for 9 minutes.

Take the casserole in which you have colored the duck breasts and heated them again. Pour the port and let the alcohol evaporate some. Spoon the beef stock to the pan and stir. Mix the honey, lime juice and some soy sauce and pour it into the pan. Stir and let the sauce boil 5 minutes over medium heat. The sauce does not have to be. Too syrupy Keep them aside afterwards.

Serve with salad and glass of beer.