Duck with Honey, Soy, and Ginger


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


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,  soy sauce, rice wine, 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.

Leave a Reply

Your email address will not be published. Required fields are marked *