Duck with Shallot Confit

1. 1

   To make the confit, combine the shallots, honey, and ginger in a saucepan.

2. 2

   Cook over medium heat, stirring often, until the shallots are pale.

3. 3

   Stir in the vinegar and bring to a boil.

4. 4

   Reduce the heat to medium-low and simmer for about 8 minutes, or until the liquid is syrupy.

5. 5

   Stir in 2/3 cup of water and simmer for about 8 minutes more, or until the mixture is golden and thickened, but not runny.

6. 6

   Meanwhile, preheat the oven to 400F (200C).

7. 7

   Score the duck skin in a crosshatch pattern.

8. 8

   Heat a large frying pan over medium-high heat.

9. 9

   In batches, add the duck breasts, skin side down, and cook about 4 minutes, until the skin is browned, pouring off the fat as needed.

10. 10

    Turn and cook the other side 2 minutes, until browned.

11. 11

    Transfer to a roasting pan, skin side up.

12. 12

    Brush with honey, sprinkle with the five-spice powder and salt and pepper.

13. 13

    Bake for about 8 minutes, or until the duck breasts are medium-rare when pierced in the center.

14. 14

    Transfer to a carving board and let stand for 5 minutes.

15. 15

    Carve on the diagonal into thick slices, transfer to dinner plates, and serve with the confit.

* Per serving · 4 servings · Values may vary.

No additional tips available.