About this recipe:These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.
Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
Heat an ovenproof frying pan over medium-high heat. Lay the breasts in the pan skin-side down and fry until the skin is brown and crisp, about 5 minutes. Discard any excess fat from the bottom of the pan. Turn the breasts over and cook for 1 minute.
Place the pan into the oven; roast duck for 15 minutes or until cooked as desired.
Remove the duck breasts from the pan and cover with foil to keep warm. Remove excess fat from the pan. Add the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chilli powder, and lime juice to the pan. Stir the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates; drizzle the sauce over the top.