If you’re a fan of fast and easy but terrifically delicious recipes, this roast duck rice bowl is guaranteed to make you dance with joy.
I love duck. I especially love Chinese-style roast duck. I enjoy the ritual of smearing a pancake with sauce, laying duck skin on the sauce, topping the meat with cucumber and scallions, and feeling the duck fat moisten my lips as I take my first bite.
But a whole duck is often too much for a family of four. So, when I get a craving and not everyone’s home to partake of a whole bird, a breast fillet is the answer.
Roast Duck Breast Rice Bowl
For the sauce
- 2 tablespoons soy sauce
- 2 tablespoons chili garlic sauce available in the Asian section of groceries and supermarkets
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
Roast the duck breast (click for photos)
- Preheat the oven to 375F.
- Wipe the duck breast dry with paper towels.
- Heat an oven-safe frying pan.
- Lay the duck breast in the hot pan, skin side down (it will sizzle!) and, over high heat, cook until the skin is nicely browned and fat has been rendered.
- Flip the duck breast and sear the other side.
- Transfer the frying pan with the duck to the oven and roast the duck for 8 to 15 minutes depending on how rare or cooked you want it. Personally, I lean toward the 15-minute cooking time.
Make the sauce
- While the duck is in the oven, mix the ingredients for the sauce.
- Take the duck out of the oven, transfer to a chopping board and cover loosely with foil. Allow to rest for 10 minutes before slicing.
Assemble the rice bowl
- Slice the duck breast and divide into portions.
- Half fill bowls with cooked rice (see also: how to cook rice), arrange the duck slices on top, drizzle the sauce over the duck and sprinkle with sliced scallions.