Duck Breasts with Soy, Ginger and Pineapple

Method

1. Finely score the duck skin.
2. Mix the soy, ginger, garlic, honey, salt and pepper. Place in a bowl, and add the duck breasts, leave to marinade for as long as you can, though 30 minutes will suffice.
3. Prepare your rice, so it will be ready to serve at the same time as the duck, if you start cooking at the same time then everything should be ready together.
4. Heat the oil in a pan, and wipe off the marinade from the duck with a knife (the honey will burn in the pan). Over a medium heat, hold the breast skin side down to render the fat. Once crisp, turn skin side up, and put the breast in a dish in a preheated oven at 220°C/gas 7 for 10 minutes.
5. Remove the duck and allow to rest on a plate for 5 minutes. Whilst doing so, add the remainder of the marinade liquid to your frying pan, and gently caramelise the pineapple and onions. Add the juices which have formed on the plate under the duck.
6. Plate the rice, then slice the duck and arrange on top. Pour over the pineapple and marinade juices, and serve.