Duck with Shallot Confit

• 8 oz (225g) shallots, peeled and thickly sliced
• 2/3 cup honey
• 2 tbsp peeled and minced fresh ginger
• 2/3 cup red wine vinegar
• 6 duck breasts
• 1 tbsp honey
• 1/2 tsp Asian five-spice powder
• Salt and freshly ground black pepper

1. To make the confit, combine the shallots, honey, and ginger in a saucepan.
2. Cook over medium heat, stirring often, until the shallots are pale.
3. Stir in the vinegar and bring to a boil.
4. Reduce the heat to medium-low and simmer for about 8 minutes, or until the liquid is syrupy.
5. Stir in 2/3 cup of water and simmer for about 8 minutes more, or until the mixture is golden and thickened, but not runny.
6. Meanwhile, preheat the oven to 400F (200C).
7. Score the duck skin in a crosshatch pattern.
8. Heat a large frying pan over medium-high heat.
9. In batches, add the duck breasts, skin side down, and cook about 4 minutes, until the skin is browned, pouring off the fat as needed.
10. Turn and cook the other side 2 minutes, until browned.
11. Transfer to a roasting pan, skin side up.
12. Brush with honey, sprinkle with the five-spice powder and salt and pepper.
13. Bake for about 8 minutes, or until the duck breasts are medium-rare when pierced in the center.
14. Transfer to a carving board and let stand for 5 minutes.
15. Carve on the diagonal into thick slices, transfer to dinner plates, and serve with the confit.

shallots, honey, fresh ginger, red wine vinegar, duck breasts, honey, fivespice powder, salt

Taken from www.cookstr.com/recipes/duck-with-shallot-confit (may not work)