Seared Duck Breast with Stir-Fried Chinese Broccoli and Fragrant Jasmine Rice

Rinse jasmine rice under cold water until clear. Cook using the absorption method until fluffy.

Score the duck breast skin in a cross-hatch pattern. Place skin-side down in a cold pan and set heat to medium. Render the fat slowly until the skin is deep golden and crispy, about 8-10 minutes. Flip and cook for 3-4 minutes until medium-rare. Rest for 5 minutes before slicing.

While duck rests, heat a wok over high heat. Add sesame oil, minced ginger, and scallion whites. Stir-fry for 30 seconds until aromatic.

Add Chinese broccoli to the hot wok, tossing vigorously. Deglaze with Shaoxing wine. Stir-fry for 2-3 minutes until bright green and tender-crisp.

Mound rice into a deep bowl, top with sliced duck breast, and arrange the vibrant Chinese broccoli alongside. Garnish with fresh scallion greens and a drop of sesame oil.