Lychee & Ginger Glazed Duck Breast with Crispy Shallots

Instructions

1. 1

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

   ~5 min
2. 2

   Finely mince the fresh ginger.

   ~2 min
3. 3

   If using canned lychees, drain them. If fresh, remove pits. Roughly chop the lychees.

   ~3 min
4. 4

   In a small saucepan, combine the chopped lychees, minced ginger, soy sauce, rice vinegar, and honey. Bring to a simmer over medium heat.

   ~5 min
5. 5

   In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the simmering lychee mixture, stirring constantly until the sauce thickens. Stir in the sesame oil and set aside.

   ~3 min
6. 6

   Thinly slice the shallots. Heat the vegetable oil in a frying pan over medium-high heat. Add the shallots and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels.

   ~7 min
7. 7

   Heat a dry frying pan over medium-high heat. Place the duck breasts skin-side down and sear for 6-8 minutes, or until the skin is golden brown and crispy, rendering out the fat.

   ~8 min
8. 8

   Flip the duck breasts and sear the meat side for 2-3 minutes for medium-rare, or longer for desired doneness. Remove duck from pan and let rest for 5 minutes.

   ~3 min
9. 9

   Slice the rested duck breasts. Drizzle generously with the warm lychee-ginger glaze and top with crispy fried shallots.

   ~2 min