duck with honey, soy, and ginger

Ingredients

• Servings: 2
• 2 duck breast halves
• 1 pinch salt
• 1 pinch cayenne pepper
• 1 pinch ground black pepper
• 1/2 cup chicken stock
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons rice
• 1 tablespoon grated fresh ginger
• 1 tablespoon tomato sauce
• 1 pinch chili powder
• 1 teaspoon lime juice

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. rub the skin with salt, cayenne, and black pepper.
• preheat an ovenproof skillet over medium-high heat. lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. use a spoon to carefully discard any excess fat from the bottom of the skillet. turn the breasts over and cook for 1 minute.
• place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees f (71 degrees c) for well done, or the breasts reach desired doneness.
• remove the duck breasts from the skillet and cover with foil. set aside to rest. pour off excess fat from the skillet. place the stock, honey, soy sauce, rice , ginger, tomato sauce, chili powder, and lime juice in the skillet. whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.