Ponzu Duck Breast & Greens

• Duck breast(600 g)
• Jasmine Rice(180 g)
• Baby Spinach(120 g)
• Green Onions(2)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Ponzu(4 tbsp)
• Soy sauce(1 tbsp)
• Honey(1 tbsp)
• Sesame oil(1 tsp)
• Sesame seeds(2 tsp)
• Black pepper(1 tsp)
• Salt(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Thinly slice the {Spring Onion}, mince the {Garlic}, and grate the {Ginger}. Score the skin of the {Duck breast} in a shallow crosshatch, then season all over with {Salt} and {Black pepper}.

   ~12 min

2. 2

   Put the {Jasmine Rice} in a saucepan with 360ml water. Bring to a boil, cover, and cook on low for 12 minutes.

   ~12 min

3. 3

   Whisk together the {Ponzu}, {Soy sauce}, {Honey}, {Sesame oil}, half the {Garlic}, and half the {Ginger}.

   ~2 min

4. 4

   Place the {Duck breast} skin-side down in a cold skillet. Set over medium heat and cook for 8 minutes until the skin is golden and much of the fat has rendered. Flip and cook for 4 minutes more, brushing with a little of the ponzu glaze in the last minute.

   ~12 min

5. 5

   Transfer the duck to a plate to rest for 5 minutes. Pour off all but 1 tbsp duck fat from the skillet, then add the remaining {Garlic} and remaining {Ginger}. Cook for 30 seconds, add the rest of the ponzu glaze and simmer for 1 minute until lightly syrupy. Add the {Baby Spinach} and toss just until wilted.

   ~6 min

6. 6

   Fluff the rice and divide between plates. Arrange the wilted greens alongside. Slice the rested duck and lay it over the rice, then spoon over the ponzu pan glaze. Finish with the {Spring Onion} and {Sesame seeds}.

   ~5 min