Set the duck breasts skin-side up on a cutting board and pat them very dry with paper towels so the skin can crisp in the pan.

Use a sharp chef’s knife to lightly score the duck skin in a crosshatch pattern, cutting through the fat but not into the meat, to help the fat render.

Sprinkle ½ tsp salt and ¼ tsp black pepper evenly over both sides of the duck using a measuring spoon and your fingers so the seasoning sticks.

Mix the Honey Soy Ginger Sauce

Add ½ cup chicken stock, 3 tbsp soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, 1 tbsp grated ginger, 1 minced garlic clove, ⅛ tsp red pepper flakes, and 1 tsp lime juice to a small bowl using measuring cups and measuring spoons.

Whisk the mixture with a whisk until the honey dissolves and the sauce looks smooth, then set the bowl next to the stove.

Place a large oven-safe skillet on the stove and set the heat to medium so the pan warms gently.

Lay the duck breasts skin-side down in the dry skillet using tongs, then cook until a good amount of fat renders and the skin turns golden and crisp around the edges.

Use a spoon to carefully scoop excess hot duck fat from the skillet into a heat-safe bowl so the duck sears instead of deep-fries.

Flip the duck breasts over with tongs so the meat side is down, then cook briefly so the surface picks up color.

Turn the heat to low, then keep cooking until a meat thermometer inserted into the thickest part reads about 135°F for medium, or your preferred doneness.

Transfer the duck breasts to a clean cutting board with tongs and loosely cover them with a piece of foil so they stay warm while resting.

Carefully pour off most of the fat from the skillet into the heat-safe bowl, leaving about 1 tbsp in the pan, using a spoon.

Place the skillet back on medium heat, then pour the honey soy ginger mixture from the small bowl into the pan and stir with a whisk, scraping up browned bits.

Let the sauce simmer, whisking often, until it looks glossy, slightly thick, and coats the back of a spoon, then turn off the heat.

Use a sharp chef’s knife to slice the rested duck breasts crosswise on the cutting board into thin pieces so you can see the rosy center.

Spoon some honey soy ginger sauce onto serving plates using a spoon, lay the sliced duck on top, then drizzle more sauce over the duck.

Add cooked jasmine rice to each plate with a spoon and sprinkle sliced green onion over the duck for color and a fresh bite.