• Ingredients: 14
  • Serves: 6

Seared duck breast with chili, honey & ginger glaze with .


For succotash

  • 1 1/2 pounds fava beans, shelled, or 1 1/2 cups frozen lima beans, thawed
  • 2 large ears corn, kernels cut from cob
  • 1 large tomato, seeded, diced
  • 2 tbsps. chopped fresh Italian parsley
  • 1 tbsp. extra-virgin olive oil

For creamed corn

For poaching marrow

  • Garnish: watercress sprigs

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat.
  2. Step 2 Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down.
  3. Step 3 Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over.
  4. Step 4 When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes.
  5. Step 5 Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container.
  6. Step 6 While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid.
  7. Step 7 Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture.
  8. Step 8 This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.

    For this step you will need

  9. Step 9 After removing the duck breasts from the pan add the onion to still hot pan and return to the heat.
  10. Step 10 Add a tablespoon or two of reserved duck fat. Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste.
  11. Step 11 The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate.
  12. Step 12 Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle.