Using sharp knife, score duck breast skin crosswise, then lengthwise every 1/2-inch (1 cm) to make crosshatch pattern. Generously season both sides with salt and pepper.

Place breasts, skin side down, in large skillet. (Don’t use nonstick or add additional fat.) Cook over medium-low heat, draining off fat occasionally, until duck skin is crispy and deep golden brown, about 15 minutes. Flip breast and sear other side, about 2 minutes. Place, skin-side up, on small baking sheet; roast in 425°F (220°C) oven until meat thermometer reaches 155°F (68°C), 5 to 7 minutes.

Meanwhile, leave 1 tbsp (15 mL) fat in skillet. Add onion, ginger and garlic; cook over low heat just until softened, 2 minutes. Add wine, stirring to scrape up any brown bits from bottom of pan. Add apple, honey and thyme; simmer until apple is tender and sauce is reduced and syrupy, 3 to 5 minutes. Discard ginger; add salt and pepper to taste. To serve, thinly slice duck and spoon sauce over top.

Tip: For a fancy presentation, serve duck breast on top of mashed potatoes angled slightly. Spoon a little sauce on top, but also drizzled around outside of potatoes; garnish with a sprig of fresh thyme.