Crispy Duck Breasts with Glazed Carrots



  • 2 lb. small carrots, peeled
  • 3 tbsp. unsalted butter
  • 2 tsp. sugar
  • 1 (1″) piece ginger, peeled and grated
  • Kosher salt and freshly ground black pepper, to taste
  • Zest and juice of 2 limes
  • 4 boneless skin-on duck breasts, skin scored in a crosshatch pattern
  • 2 tsp. Chinese five-spice powder
  • 3 tbsp. kecap manis (sweet soy sauce)
  • 1 tbsp. honey


1. Place carrots, butter, sugar, ginger, salt, pepper, and ½ cup water in a 12″ skillet. Place a piece of parchment paper cut to the size of skillet over carrots; bring to a simmer over medium-high heat. Cook until carrots are tender, 12–15 minutes. Uncover; cook until liquid is reduced to a thick glaze, 1–2 minutes. Stir in half the lime zest and juice; keep warm. [...] read more