Quick Eight Treasure Duck Bowl
Crispy duck breast over jasmine rice with a soy-ginger glaze and jewel-toned toppings. The "treasures" are cashews, shiitake, water chestnuts, and scallion — all scattered raw for crunch and freshness.
- Total time
- 22 min
- Servings
- 2
- Calories
- 642
- Protein
- 38g
Ingredients
- 1 cup jasmine rice
- 2 whole (about 12 oz) duck breast, skin-on
- 3 tbsp soy sauce
- 1.5 tbsp fresh ginger, minced
- 6 oz shiitake mushrooms, sliced
- ½ cup roasted cashews, halved
- 3 whole scallions, sliced thin
Instructions
- 1
Boil rice in salted water for 15 minutes, then cover and rest off heat while you cook the duck.
- 2
Score duck skin in a crosshatch pattern. Season both sides with salt and pepper.
- 3
Place duck skin-side down in a cold skillet. Heat over medium-high until fat renders and skin crisps, 6–7 minutes. Flip and cook 2 minutes more for medium-rare. Transfer to a cutting board.
- 4
Pour off all but 1 tbsp fat. Sauté mushrooms until tender, ~4 minutes. Stir in ginger, soy sauce, and 2 tbsp water; cook until syrupy, 1 minute.
- 5
Slice duck breast against the grain. Divide rice between two bowls, top with duck, mushroom glaze, cashews, and scallions.
Tools you’ll need
- 12-inch skillet
- medium saucepan or rice cooker
- cutting board
- knife
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