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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Parchment paper
- Instant-read thermometer
- Cutting board
- Saucepan
- Chef's knife
- Measuring cup
- Spoon
- Grater
- Plate
- Stove
- Oven
Ingredients
- 2 lb. small carrots, peeled
- 3 tbsp. unsalted butter
- 2 tsp. sugar
- 1 (1-inch) piece ginger, peeled and grated
- Kosher salt
- freshly ground black pepper
- 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
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