20-Minute Crispy Duck with Garlic & Rice
Pan-fried duck breast crisped until golden, glazed with garlicky soy-vinegar sauce, served over steamed rice. Indonesian-inspired, fast weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 large (about 10–12 oz) duck breast, skin on
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tbsp brown sugar
- 1.5 cups cooked steamed white rice
Instructions
- 1
Pat duck skin dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut the meat.
- 2
Heat a skillet over medium-high. Place duck skin-side down and cook without moving for 8 minutes until skin is golden and fat renders.
- 3
Flip duck and sear meat side 3 minutes until browned. Transfer to a cutting board and rest 2 minutes.
- 4
Pour off all but 1 tbsp fat from the skillet. Add garlic and cook 30 seconds until fragrant.
- 5
Stir in soy sauce, vinegar, and sugar. Simmer 1 minute until glaze thickens slightly.
- 6
Slice duck against the grain. Drizzle with glaze and serve over warm rice.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- paper towels
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