Roasted Duck Breast with Spiced Whisky Sauce and Pont-Neuf Potatoes

Ingredients

• Sauce

  • 2 shallots, finely chopped
  • 1/4 cup (60 ml) honey
  • 2 cups (500 ml) chicken broth
  • 4 to 6 star anise pods (to taste)
  • 1 teaspoon (5 ml) crushed pepper
  • 1 clove
  • Salt

• Pont-neuf Potatoes

  • 4 russet potatoes, peeled
  • 2 cups (500 ml) duck fat (about 454 g/1 lb)

• Duck Breasts

  • 2 duck breasts, about 1 lb (454 g) each
  • 3 cloves garlic, peeled
  • 3 sprigs fresh thyme
  • Salt and pepper