Honey, Soy, and Ginger Glazed Duck

Preheat the oven to 400°F (200°C).

Score the skin and fat of the duck breasts 4 times with a sharp knife, being careful not to cut into the meat. Season the skin with salt, cayenne pepper, and black pepper.

Heat an ovenproof skillet over medium-high heat. Place the duck breasts skin-side down in the skillet and cook until the skin is golden and crispy, about 5 minutes. Use a spoon to remove any excess fat. Flip the breasts and cook for 1 minute more.

Transfer the skillet to the preheated oven and roast the duck until the thickest part of the breasts reaches an internal temperature of 160°F (71°C) for well-done, or to your desired level of doneness.

Remove the duck from the skillet and cover with foil to rest. Pour off excess fat from the skillet. Add the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice to the skillet. Whisk and bring to a boil over high heat, cooking for about 2 minutes until the sauce thickens. Slice the duck thinly, arrange on plates, and drizzle with the sauce.