Score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.

Season the duck breasts with salt and pepper.

Heat a saute pan over medium heat for 1 minute.

Add the duck breasts to the pan, skin side down.

Cook skin side down over medium to low heat for 10 to 12 minutes to render the fat.

Turn the breasts over and saute the flesh side for 3 to 4 minutes for medium-rare.

Remove the duck from the pan and place on a platter to keep warm.

Pour the excess fat into a heat-proof container for later use.

Remove the ancho chili pepper from the soaking water, reserving the liquid.

Place the chili into a blender and puree, adding reserved liquid as necessary to create a smooth paste.

Refrigerate the chili paste covered with plastic wrap or olive oil for up to a week.

After removing the duck breasts, add the onion to the hot pan and return to the heat.

Add a tablespoon or two of reserved duck fat.

Saute the onion briefly before adding the ginger and 2 tablespoons of the chili paste.

Add the honey and port wine to the pan, stir to combine, and cook for one minute to create the glaze.

Slice the duck breasts lengthwise or cross-wise.

Place several slices on each plate.

Drizzle the warm glaze over the duck, or brush glaze on the duck breasts, broil for 1 minute to caramelize, then slice and drizzle.

Optionally, drizzle the glaze around the duck breasts on the serving dish.