Method

1. 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.

   5 min
2. 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.

   10 minMedium heat
3. 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.

   7 min75°C
4. 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.

   4 minMedium heat
5. 5

   Warm the cooked rice in the skillet with the glaze, stirring until evenly coated, about 2 minutes.

   2 minMedium heat
6. 6

   Slice the duck. Divide the rice among bowls and top with duck, cucumber, and scallions. Spoon any remaining glaze over the bowls.

   2 min

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