Sear a duck breast, skin side down, in a hot pan then flip. Finish cooking in the oven. Rest, slice, arrange over rice, drizzle with sauce and garnish with scallions.
And that, right there in that single paragraph is what this dish is all about. The total cooking time is 20 minutes.
And the sauce? A simple mixture of pantry staples that didn’t even require cooking. We’re very much into ultra simple dishes and super fast meals these days because of the house renovation.
The upstairs is livable; the downstairs is not. The living and dining areas are the one getting worked on and because they’re adjacent to the kitchen, no cooking can be done until the workers take their lunch break or until they’re done for the day.
So, you can imagine how fast we do the cooking especially at midday. Otherwise, the dust will be all over the food. We prep, we cook and we eat in an hour. Washing the pots and plates is done later.
If you’re a fan of fast and easy but terrifically delicious recipes, this roast duck rice bowl is guaranteed to make you dance with joy.
Roast Duck Rice BowlPrint Pin
- 1 boneless duck breast
For the sauce
- 2 tablespoons soy sauce
- 2 tablespoons chili garlic sauce (available in the Asian section of groceries and supermarkets)
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- cooked rice
- finely sliced scallions
- Preheat the oven to 375F.
- Wipe the duck breast dry with paper towels.
- Heat an oven-safe frying pan.
- Lay the duck breast in the hot pan, skin side down (it will sizzle!) and, over high heat, cook until the skin is nicely browned and fat has been rendered.
- Flip the chicken breast and sear the other side.
- Transfer the frying pan with the duck to the oven and roast the duck for 8 to 15 minutes depending on how rare or cooked you want it. Personally, I lean toward the 15-minute cooking time.
- (Tip: For step-by-step photos of the above procedure, click here.)
- While the duck is in the oven, mix the ingredients for the sauce.
- Take the duck out of the oven, transfer to a chopping board and cover loosely with foil. Allow to rest for 10 minutes before slicing.
- Slice the duck breast and divide into portions.
- Half fill bowls with cooked rice (see also: how to cook rice), arrange the duck slices on top, drizzle the sauce over the duck and sprinkle with sliced scallions.