Chinese · Dinner
Roast Duck Rice Bowl
Roast duck rice bowl built on sliced roasted duck breast with crisp skin, served over steamed jasmine rice with sautéed bok choy and a five-spice hoisin glaze. The dish balances rich rendered duck fat against the glaze's sweetness, with fresh scallion for brightness.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
29.6gFat
39.8gCarbs
6.8gSugar
2.6gFiber
1380mgSodium
175mgChol
8.9gSat Fat
720mgPotassium
95mgCalcium
3.8mgIron
1.9mcgVitamin B12
22mgVitamin C
Goes well with
Chinese rice wine or dry Amontillado sherry
local
Chinese black tea (Pu-erh or Lapsang Souchong)
international
gluten-free-adaptable
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Score the duck breast skin in a crosshatch pattern with a sharp knife. Pat dry with paper towel and season both sides with salt and half the five-spice.
2
Sear
Place duck breast skin-side down in a cold dry skillet over medium-low heat. Cook 10–12 minutes until the fat renders and skin turns deep golden and crisp.
3
Roast
Flip the duck breast and cook over medium heat 4–5 minutes until flesh springs back slightly and reads 135°F (57°C) for medium-rare.
4
Rest
Transfer duck to a board and rest 5 minutes so juices redistribute.
5
Saute
Heat sesame oil in a small pan over medium-high heat. Sauté the bok choy and ginger 2 minutes until leaves wilt and stems turn bright green. Stir in hoisin, soy sauce and remaining five-spice, toss 30 seconds until glazed and glossy.
6
Plate
Spoon jasmine rice into a bowl, slice duck breast and fan over rice, top with glazed bok choy and scatter scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g duck breast, skin on
- 1 1/2 cup300g jasmine rice, cooked
- 2 cup140g bok choy
- 22 scallion
- 2 tsp2 tsp chinese five-spice
- 2 tbsp2 tbsp hoisin sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp salt
