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1
Preheat the oven to 375 F.
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2
With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
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3
This helps release and render the layer of fat under the skin and makes the finished duck look stunning.
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4
Heat a saute pan over medium heat for 2 minutes.
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5
Season the duck breasts with salt and pepper.
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6
Put the breasts in the pan, skin side down, and cook over medium to low heat to render the fat and brown the skin, 6 to 8 minutes.
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7
Carefully drain off and discard any accumulated fat from the pan and return the pan to the stove.
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8
Carefully turn the breasts over and brown the flesh side for 3 to 4 minutes, or several more minutes for magret breasts.
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9
Remove the breasts to a plate and cover to keep warm.
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10
Add the shallots to the pan and return the pan to the heat.
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11
Saute the shallots until softened but not browned, 2 minutes, then add the ginger, honey, jam, and vinegar and stir.
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12
Bring to a simmer and let simmer for 2 or 3 minutes to reduce and thicken to a lacquer-like glaze.
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13
Put the breasts, skin side up, on a nonstick cookie sheet, brush some lacquer on the upward-facing side of each breast, and reheat in the oven for 3 minutes.
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14
To serve, slice the breasts lengthwise or crosswise and arrange the slices of 1 breast on each of 4 plates.
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15
Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts.
