Five-Spice Roasted Duck Breast with Steamed Bok Choy and Jasmine Rice

Preheat the oven to 400 deg F (200 deg C). Score the skin of the duck breast in a crosshatch pattern without cutting into the meat. Season lightly with five-spice powder.

Place the duck skin-side down in a cold, oven-safe skillet. Turn heat to medium-low and render the fat slowly for 8-10 minutes until the skin is thin, crispy, and deep golden brown. Flip the breast and sear the flesh side for 1 minute.

Brush the duck with hoisin sauce and transfer the skillet to the oven. Roast for 6-8 minutes until the center reaches 145 deg F (63 deg C). Let it rest for 10 minutes on a cutting board to allow juices to redistribute.

Meanwhile, steam the jasmine rice until fluffy and tender. Steam the bok choy in a bamboo steamer or a covered pan with a splash of water until bright green and just tender, about 3-4 minutes.

Slice the rested duck into thin, diagonal strips. Arrange over a bed of steamed rice, place the bok choy alongside, and drizzle any remaining pan juices over the meat. Serve immediately while the skin is still crisp.