Dinner · Chinese · 10 min
Beijing-Style Roast Duck Breast with Five-Spice Glaze and Jasmine Rice
- Calories
- 830
- Protein
- 58g
- Carbs
- 85g
- Fat
- 26g
Ingredients
- 250 g Duck, wild, breast, meat only, raw
- 85.5 g JASMINE RICE THAI HOM MALI RICE
- 250 g Bok choy, regular, raw
- 200 g WHOLE WATER CHESTNUTS IN WATER
- 15 ml Dark soy sauce
- 3 g Oil, sesame
Method
- 01Score 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.
- 02Place 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.
- 03While the duck rests, steam the jasmine rice until fluffy.
- 04In 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.
- 05Deglaze the pan with dark soy sauce and a touch of sesame oil, tossing to coat the vegetables.
- 06Slice the duck thinly on a bias. Arrange over a bed of jasmine rice, serve the ginger-garlic vegetables alongside, and garnish with sliced scallions.
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