Honey Soy Ginger Duck

Firstly, preheat your oven to a high temperature of 400 degrees F (200 degrees C).

To begin, use a sharp blade to make shallow cuts across the surface of the duck breasts 4 times, being careful not to cut too deeply into the meat. Next, sprinkle a pinch of salt, a dash of cayenne pepper, and a few grinds of black pepper onto the skin.

Next, heat up an oven-safe skillet over medium-high heat on your stovetop. Place the duck breasts in the skillet skin-side down and cook until the skin is nicely browned and crispy, taking around 5 minutes. Using a spoon, carefully remove any excess fat that accumulates at the bottom of the skillet.

Turn the duck breasts over and cook for just 1 minute on the other side. Now, carefully place the skillet into your preheated oven and roast until the thickest part of the breast reaches an internal temperature of 160 degrees F (71 degrees C) for well-done, or until they reach your desired level of doneness.

Remove the duck breasts from the skillet and cover them with foil to keep them warm. Set them aside to rest, allowing the juices to redistribute. Pour off any remaining fat from the skillet before moving on to the next step.

In the same skillet, combine the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice. Whisk the mixture over high heat until it comes to a boil, then cook for about 2 minutes or until the sauce thickens. Slice the duck breasts thinly and arrange them on serving plates.

Finally, pour the rich sauce over the top of each duck breast and serve immediately.