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1
With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat.
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2
Season the duck breasts with salt and pepper.
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3
Heat a saute pan over medium heat for 1 minute before adding the breasts, skin side down.
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4
Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over.
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5
When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and saute the flesh side for 3 to 4 minutes.
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6
Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.).
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7
While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid.
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8
Place the chili into a blender and begin to puree, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture.
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9
This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
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10
After removing the duck breasts from the pan add the onion to still hot pan and return to the heat.
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11
Add a tablespoon or two of reserved duck fat.
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12
Saute the onion briefly before adding the ginger and 2 tablespoons of the chili paste.
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13
Add the honey and port to the ginger chili, stir to combine and cook for one minute.
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14
The breasts have rested for several minutes and should now be medium rare.
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15
They can be sliced lengthwise or cross-wise and several slices placed on each plate.
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16
Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle.
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17
If you desire, drizzle some around the duck breasts on the serving dish.
