Glazed Magret de Canard by Gargantua

Ingredients

• 2 duck breasts (magret de canard)
• 3 tbsp honey
• 2 tbsp red wine vinegar
• 1 tbsp soy sauce
• 1 tsp fresh ginger, grated
• 1/2 tsp salt

Instructions

1. Score the fat side of the duck breasts in a cross-hatch pattern, being careful not to cut into the meat
2. Place duck breasts skin-side down in a cold pan and turn heat to medium-low to render the fat for 8-10 minutes.
3. Flip the breasts once the skin is golden and crispy, and cook for another 4-5 minutes on the flesh side for medium-rare.
4. Remove the duck from the pan and let it rest on a board for 5-7 minutes.
5. In the same pan, discard all but 1 tablespoon of duck fat, then add honey, vinegar, soy sauce, and ginger
6. Simmer the sauce over medium heat for 2-3 minutes until it thickens into a glaze.
7. Slice the duck breasts and coat them thoroughly with the prepared glaze before serving