Beijing-Style Roast Duck Breast with Five-Spice Glaze and Jasmine Rice

Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and Chinese five-spice powder.

Place the duck, skin-side down, in a cold pan. Turn the heat to medium-low. Allow the fat to render slowly until the skin is deeply golden, crispy, and crackles when tapped, about 10-12 minutes. Flip and cook for another 3-4 minutes until medium-rare to medium. Rest for 5 minutes.

While the duck rests, steam the jasmine rice until fluffy.

In the same pan, discard all but a teaspoon of fat. Add sliced garlic and ginger, then toss in the bok choy and water chestnuts. Stir-fry over high heat until the bok choy is bright green and just tender.

Deglaze the pan with dark soy sauce and a touch of sesame oil, tossing to coat the vegetables.

Slice the duck thinly on a bias. Arrange over a bed of jasmine rice, serve the ginger-garlic vegetables alongside, and garnish with sliced scallions.