20-Min Crispy Duck Beetroot Bowl
Indonesian-inspired duck confit meets modern bowl format: shredded duck skin crisps in minutes, topped with roasted beets, crispy shallots, and a bright lime-chili drizzle. One skillet, no slow-cook, same depth of flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 1 lb duck breast, skin-on
- 1 can (15 oz) or 2 medium fresh beets, pre-roasted or canned
- 3 whole shallots, thinly sliced
- 1 whole lime (juiced)
- 1 whole fresh Thai chili or serrano, minced
- 1.5 tbsp fish sauce
- 2 stalks scallions, sliced
- ¼ cup fresh mint or cilantro, torn
Instructions
- 1
Score the duck skin in a crosshatch. Season the meat side generously with salt and pepper.
- 2
Place duck skin-side down in a cold skillet over medium heat. Cook 8 minutes until skin renders, fat pools, and skin is golden and crispy.
- 3
Flip the duck, cook 3 minutes more for medium-rare. Remove to a cutting board, rest 2 minutes, then shred.
- 4
Pour off all but 2 tbsp fat. Sauté shallots over medium-high until edges curl and char, ~3 minutes. Transfer to a plate.
- 5
Whisk lime juice, minced chili, and fish sauce in a small bowl until fish sauce dissolves. Taste and adjust heat or salt.
- 6
Divide beets and shredded duck between bowls. Top with crispy shallots and fresh herbs. Drizzle with lime-chili sauce. Serve immediately.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- cutting board
- sharp chef's knife
- small mixing bowl
- whisk
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