A delightful twist on a classic duck recipe, featuring a flavorful glaze and a ginger-infused sauce.
Score the skin of the duck breasts in a criss-cross pattern.
Scoring the skin helps render the fat and achieve a crispy texture.
Mix the honey, soy sauce, sherry vinegar, ginger, garlic, cinnamon, five spice powder, and black pepper in a bowl.
Ensure the marinade is well combined for even flavor distribution.
Coat the duck breasts with the marinade and let them rest for at least 1 hour or overnight in the refrigerator.
Marinating overnight enhances the flavor penetration.
Preheat the oven to 200°C (400°F).
Ensure the oven is fully preheated for consistent cooking.
Place the duck breasts on a rack in a roasting pan and roast for 20-30 minutes, depending on your preferred doneness.
Use a meat thermometer to check the internal temperature for accuracy.
In a small saucepan, combine the reserved marinade and 40ml of the roasting juices. Add the spring onions and bring to a boil, then simmer for 2 minutes.
Simmering the sauce concentrates the flavors.
Serve the duck on a bed of rice, drizzled with the sauce and garnished with spring onions.
For an elegant presentation, slice the duck breasts before serving.
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