Glazed duckbreast
Panfry the duckbreast skinside down for 6 minutes, skinside up for 3 minutes on medium heat. I like to smoke it first for about 6 minutes. Not just because I like the smokey-flavour, but because the meat will get warm a little bit as well, the endresult tends to be much more tender.
In a small saucepan, heat:
3 T japanese soy sauce
2 T honey
¼ t 5-spice (really, not more than that!)
5 mm fresh gingerroot, grated.
Just let it reduce a little.
When your duckbreast is cooked to your liking, spoon some sauce over the skinside. Caramelize with a blowtorch or under a very hot grill.
Let the meat rest (in some tinfoil) for a few minutes before you slice it.