Duck with Honey, Soy, and Ginger

01Method

1. 1

   Heat the oven to 400°F (200°C).

2. 2

   With a sharp knife, make 4 shallow cuts through the duck skin and fat without reaching the meat. Season the skin generously with salt, cayenne, and black pepper.

3. 3

   Heat an ovenproof skillet over medium-high heat. Place the duck breasts skin-side down and cook until the skin turns golden and crispy, about 5 minutes. Spoon out any excess rendered fat from the pan, flip the breasts, and cook for another minute.

4. 4

   Transfer the skillet to the oven and roast until the thickest part reaches an internal temperature of 160°F (71°C) for well done, or until the desired doneness is achieved.

5. 5

   Remove the duck from the skillet, tent loosely with foil, and let rest. Drain off the remaining fat from the pan. Add the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice to the skillet. Whisk together over high heat, bring to a boil, and reduce until the sauce thickens, about 2 minutes. Slice the duck thinly, plate it, and spoon the sauce over the top.