Crispy Duck Rice Bowl with Sambal
Duck breasts seared until skin crackles, then plated over steamed rice with fresh cucumbers, crisp lettuce, and fiery sambal. A showstopping weeknight dinner that tastes restaurant-quality but takes under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 542
- Protein
- 38g
Ingredients
- 2 breasts (about 6 oz each) duck breasts, skin-on
- 2 cups white rice, cooked
- 3 tbsp sambal oelek (or chili paste)
- 1 large cucumber, sliced thin
- 2 cups lettuce, torn or sliced
- 1 lime (halved) lime
- 2 tbsp soy sauce
- 2 cloves garlic, minced
Instructions
- 1
Pat duck breasts dry and score the skin in a crosshatch pattern. Season generously with salt and pepper on both sides.
- 2
Heat a 12-inch skillet over medium-high. Place duck skin-side down and sear without moving for 6–7 minutes until skin is golden and crisp.
- 3
Flip duck and sear the other side for 2–3 minutes until just cooked through. Meat should still be slightly pink inside.
- 4
Remove duck to a cutting board and rest for 2 minutes. Quickly stir minced garlic into the pan drippings for 30 seconds until fragrant.
- 5
Warm rice and divide between two bowls. Top each with shredded duck, cucumber slices, lettuce, and a dollop of sambal.
- 6
Drizzle the garlicky pan drippings over the bowls. Squeeze fresh lime juice and a splash of soy sauce over each. Serve hot.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- cutting board
- sharp knife
- wooden spoon
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