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2 sweet persimmons, minced (if you can't find them just use 2 more plums)
2 tbsp honey
1 1/2 tbsp soy sauce
juice of half a lime
1 tbsp brown sugar
2 duck breasts, skin on
coarse salt and cracked pepper
Heat the oil in a medium saucepan. Saute the shallot, and garlic for 1 minute and then add the banana pepper, ginger, curry powder, and cinnamon. Saute 2 minutes.
Add the 5 spice, plums, persimmons, honey, soy sauce, lime, and brown sugar. Cook on low for 30 minutes.
Puree in the food processor. Set aside. Reserve 1/2 cup of the sauce.
Heat a large skillet on high heat. Score the duck skin in a diamond pattern.
Season the duck well with salt and pepper on both sides.
Lay the duck, skin side down in the hot skillet. Cook 5 minutes on the first side until the fat is nice and crispy. Flip and baste with the reserved 1/2 cup of sauce. Cook about 2 to 5 minutes more, being careful to leave the duck medium rare.