Orange Ginger Duck Rice Bowls

Seared duck rice bowls with a glossy orange-ginger soy glaze, crisp cucumber, and scallions. A flavorful stovetop dinner ready in about 35 minutes.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb duck breast
• 3 cups cooked white rice
• 1 orange
• 1 tbsp fresh ginger
• 1 tbsp soy sauce
• 1 medium cucumber
• 2 scallions
• 1 clove garlic
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 tsp vegetable oil

Cooking instructions

1. Pat the duck breast dry. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper. (about 5 min)
2. Place the duck skin-side down in a cold large skillet. Turn heat to medium and cook until the skin is deeply browned and most of the fat has rendered, 8 to 10 minutes. Pour off excess fat, leaving about 1 teaspoon in the skillet. (about 10 min) — Medium heat
3. Flip the duck and cook until the thickest part reaches 165°F, 5 to 7 minutes more. Transfer to a cutting board and rest for 5 minutes. (about 7 min) — 165°F
4. Juice the orange into a small bowl and zest half of it. Add the ginger, soy sauce, garlic, and orange zest. Pour the mixture into the skillet and simmer until reduced to a glossy glaze, 3 to 4 minutes. (about 4 min) — Medium heat
5. Warm the cooked rice in the skillet with the glaze, stirring until evenly coated, about 2 minutes. (about 2 min) — Medium heat
6. Slice the duck. Divide the rice among bowls and top with duck, cucumber, and scallions. Spoon any remaining glaze over the bowls. (about 2 min)