Roast Duck Breast Rice Bowl
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.Sear a duck breast, skin side down, in a hot pan then flip. Finish cooking in the oven. Rest, slice, arrange over rice, drizzle with a tasty no-cook sauce and garnish with scallions.
Ingredients
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
Instructions
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.
Notes
Updated from a recipe originally published in June 8, 2019 Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
