Saveur magazine's associate test kitchen director Farideh Sadeghin learned the technique for this wonderfully crisp duck with soy glaze while working in the kitchen at Huka Lodge in Taupo, New
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.
2. Season flesh side of duck with Chinese five-spice, salt, and pepper. Place duck skin side down in a 12" skillet; heat over medium-high heat. Cook, without flipping, until fat is rendered and skin is crisp, 5–6 minutes. Flip duck; cook until browned and to desired doneness, about 3 minutes for medium rare or until an instant-read thermometer Inserted into the thickest part of the duck reads 130°. Transfer duck to a cutting board; let rest 10 minutes before thinly slicing on an angle.
3. Bring remaining lime zest and juice, plus kecap manis and honey to a simmer in a 1-qt. saucepan over medium-high heat; cook, stirring, until honey is dissolved, 1–2 minutes. To serve, divide duck breasts and carrots among 4 plates; drizzle with sauce.