Associate test kitchen director Farideh Sadeghin learned the technique for this wonderfully crisp duck with soy glaze while working in the kitchen at Huka Lodge in Taupo, New Zealand. This recipe first appeared in our December 2013 issue along with David McAninch’s article The World of Duck.
- 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.