Magret of Duck With Ginger and Green Onions

1. 1

   Heat the oven to 350.

2. 2

   For the glaze, combine the ginger and green onions in a food processor; pulse until coarsely chopped; add the hoisin sauce, mirin, soy sauce and chili oil; process until pureed; adjust seasoning with soy sauce and chili oil, if desired.

3. 3

   Crosshatch the skin of the duck breast with the point of a knife, cutting very close to the meat but DON'T cut into the meat or you'll lose precious juices in the cooking process!

4. 4

   Heat a dry skillet over medium heat; fry the duck breast until the skin is thoroughly brown and crisp, about 5 minutes; turn, brown the other side for about 3 minutes; pour off excess fat.

5. 5

   Transfer the duck to a shallow baking dish; pour the glaze over to coat the meat, roast until it feels resilient to the touch, for medium, about 12 minutes (I don't like red in my duck so I roast 2 minutes longer); transfer the duck to a shopping board and let it rest 5 minutes.

6. 6

   Carve on the diagonal; transfer to a platter or plates and spoon the pan juices over.

* Per serving · 4 servings · Values may vary.

No additional tips available.