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.
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