Duck Breast with chili glaze

Ingredients for four servings

1 medium-sized dried ancho chili (available in most grocery stores)
1/2 cup boiling water
2 TBL honey
1/2 cup port
1 TBSP grated fresh ginger juice of one large (or 2 small) lime
4 boneless duck breasts
salt and pepper

Preparation
Pour boiling water over stemmed and seeded ancho chili and soften for 45 minutes. Place chili with softening water, honey, port, and ginger in blender and puree (doesn’t have to be totally smooth). Place in small saucepan and cook for about 12-15 minutes until cooked down and thickened.

Score the skin side of the duck breasts through the skin, into the fat (but not through to the meat) into a 1/3” cross-hatch pattern (this is necessary to drain away the fat that lies under the skin - a sharp knife makes this easy). Season both sides well with salt and pepper. Heat the oven to 400F.

Heat a heavy fry pan over medium heat and place the duck breasts skin side down in the pan. Cook for about 15 minutes or until the most of the visible layer of fat under the skin has rendered and the skin is brown and crisp. Pour off the fat.

Brush flesh side of breast generously with chili glaze, turn over, and brush skin side generously with glaze. Place pan in oven, skin side up, and finish cooking, about 5 minutes. When duck is cooked, remove it to a plate to rest for 5-10 minutes. Deglaze pan with lime juice, and drizzle the pan juices over the duck breast to serve. I sliced it and fanned it out a bit on one side of the salad greens, for