Sticky Duck & Crispy Rice

• Duck breast(4)
• Jasmine Rice(300 g)
• Bok Choy(4)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Hoisin Sauce(3 tbsp)
• Honey(1½ tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(2 tsp)
• Cornflour(2 tsp)
• Rapeseed Oil(2 tbsp)
• Green Onions(4)
• Sesame seeds(2 tsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Score the skin on the {Duck breast} in a shallow criss-cross pattern, then pat dry and season all over with {Salt} and {Black pepper}. Rinse the {Jasmine Rice}. Slice the {Scallions}, mince the {Garlic}, grate the {Ginger}, and trim the {Bok Choy}.

   ~15 min

2. 2

   Cook the {Jasmine Rice} in boiling water until tender, about 12 minutes, then drain well and spread it out on a tray or large plate to steam off and dry slightly.

   ~12 min

3. 3

   Whisk together the {Soy sauce}, {Hoisin Sauce}, {Honey}, {Rice Vinegar}, {Sesame oil}, and {Cornstarch} with half the {Ginger} until smooth.

4. 4

   Place the {Duck breast} skin-side down in a cold large pan and set over medium heat. Cook slowly until the skin is deeply rendered and golden, 10 minutes. Flip and cook 4 minutes more. Transfer to a plate to rest.

   ~14 min

5. 5

   Pour off most of the duck fat, leaving a thin film in the pan. Add the cooked {Jasmine Rice} and press it into an even layer. Cook without stirring until the bottom is crisp and golden, 8 minutes. Turn in sections and cook 4 minutes more until you have plenty of crunchy edges.

   ~12 min

6. 6

   Push the rice to one side. Add {Vegetable oil}, then stir-fry the {Garlic}, remaining {Ginger}, and {Bok Choy} for 3 minutes until just tender. Toss with the crispy rice, then divide between plates.

   ~3 min

7. 7

   Return the pan to medium heat and add the glaze mixture. Cook for 1–2 minutes until glossy and thick enough to coat a spoon. Slice the rested {Duck breast}, return briefly to the pan to coat in the sticky glaze, then serve over the crispy rice. Finish with {Scallions} and {Sesame seeds}.

   ~4 min