Name: Roast Duck Breast Rice Bowl
Prep time: 2 min
Cook time: 20 min
Ingredients: 1 boneless duck breast; salt; pepper; 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; cooked rice; finely sliced scallions

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.

Roast duck over rice served with sauce and sliced scallions

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

Recipe by Connie Veneracion

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.

Prep Time 2 mins

Cook Time 20 mins

Resting time 10 mins

Course Main Course

Cuisine Asian

Servings people

Print Recipe

Ingredients

1 boneless duck breast
salt
pepper

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

To serve

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.