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1
With the point of a knife, score the skin side of the duck 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 2 minutes before adding the breasts, skin side down.
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4
Cook over medium to low heat for approximately 6 minutes to 8 minutes to render the fat.
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5
Before turning the breasts over, carefully remove the excess fat from the saute pan.
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6
Turn the breasts over and saute the flesh side for 3 to 4 minutes before removing the duck breasts from the pan.
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7
Add the shallots to the pan in which the duck breasts were cooked and return to the heat.
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8
Saute the shallots briefly before adding the ginger, add the honey and mirin, stir to combine and add the hot broth.
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9
Reduce to a simmer and cook until half the liquid has evaporated.
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10
Add the soy and cabbage and cook for 2 minutes before adding the scallions, stir, and remove from the heat.
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11
The breasts have rested for several minutes and should now be medium rare.
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12
They can be sliced lengthwise or crosswise and several slices placed on each plate.
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13
Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts.
