i made this as my main in a recent three course meal - pan roasted duck in a honey, sherry and thyme sauce with thyme parmentier potatoes and grilled asparagus. this was my first time experimenting with what i hoped to be a bistro style dish as well as my first time pan roasting duck. seeking advice from trusty google, i came across this fine cooking magazine recipe with a tasty sauce consisting of sherry, thyme and honey. i slightly adapted it for two - let me know what you think! :)
