Crispy Duck Breasts with Glazed Carrots
Wonderfully crisp duck skin and tender mid-rare meat is achieved with a bit of patience; but the flavorful soy glaze here forgives any hastiness.
Yield: serves 4
- 2 lb. small carrots, peeled
- 3 tbsp. unsalted butter
- 2 tsp. sugar
- 1 (1-inch) piece ginger, peeled and grated
- Kosher salt and freshly ground black pepper, to taste
- Zest and juice of 2 limes
- 4 boneless skin-on duck breasts, skin scored in a crosshatch pattern
- 2 tsp. Chinese five-spice powder
- 3 tbsp. homemade or store-bought kecap manis (sweet soy sauce)
- 1 tbsp. honey
- Place carrots, butter, sugar, ginger, salt, pepper, and 1⁄2 cup water in a 12" skillet. Place a piece of parchment paper cut to the size of skillet over carrots; bring to a simmer over medium-high heat. Cook until carrots are tender, 12–15 minutes. Uncover; cook until liquid is reduced to a thick glaze, 1–2 minutes. Stir in half the lime zest and juice; keep warm.
- Season flesh side of duck with Chinese five-spice, salt, and pepper. Place duck skin side down in a 12" skillet; heat over medium-high heat. Cook, without flipping, until fat is rendered and skin is crisp, 5–6 minutes. Flip duck; cook until browned and to desired doneness, about 3 minutes for medium rare or until an instant-read thermometer Inserted into the thickest part of the duck reads 130°. Transfer duck to a cutting board; let rest 10 minutes before thinly slicing on an angle.
- Bring remaining lime zest and juice, plus kecap manis and honey to a simmer in a 1-qt. saucepan over medium-high heat; cook, stirring, until honey is dissolved, 1–2 minutes. To serve, divide duck breasts and carrots among 4 plates; drizzle with sauce.