Roasted Duck Breast with Honey-Ginger Glaze and Scallion Salad

1.Preheat the oven to 400°F (200°C).

2.Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and freshly ground black pepper.

3.Place the duck breasts skin side down in a cold ovenproof skillet or frying pan. Turn the heat to medium and cook for about 6-8 minutes until the skin is golden brown and crispy, rendering out most of the fat. Drain excess fat from the pan if necessary.

4.Flip the duck breasts over and transfer the skillet to the preheated oven. Roast for 6-8 minutes for medium-rare, or longer to your preferred doneness.

5.While the duck roasts, prepare the honey-ginger glaze by combining grated fresh ginger, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Heat over low-medium heat, stirring occasionally, until the mixture is warm and slightly thickened, about 3-4 minutes. Remove from heat and set aside.

6.Remove the duck breasts from the oven and brush generously with the honey-ginger glaze. Let the duck rest for 5 minutes before slicing thinly against the grain.

7.In a bowl, combine the thinly sliced green onions, red chili (if using), toasted sesame seeds, and a pinch of salt. Drizzle with vegetable oil and toss gently to create a fresh scallion salad.

8.Arrange the sliced duck breast on serving plates and spoon any remaining honey-ginger glaze over the top. Serve alongside the scallion salad for a refreshing contrast.