Pan-Seared Duck Breasts with Crispy Duck Fat Rice & Persimmon Salad
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Pan-Seared Duck Breasts

with Crispy Duck Fat Rice & Persimmon Salad

45 MIN
+$11.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
We’re pairing our togarashi-seasoned duck breasts with a citrusy soy glaze and an irresistible side of veggies and rice—crisped in the pan with a bit of reserved duck fat for rich, savory flavor.

INGREDIENT IN FOCUS
Persimmons are a unique fruit similar in appearance (and preparation) to an orange-hued tomato. They are prized for their silky texture and delicate, honeyed flavor.
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  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
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fresh
ingredients
Pan-Seared Duck Breasts with Crispy Duck Fat Rice & Persimmon Salad
Title
  • 4 Skin-On Duck Breasts
  • 1 cup Long Grain White Rice
  • ⅓ cup Soy Glaze
  • 1 Navel Orange
  • 1 Tbsp Sesame Oil
  • 1 Persimmon
  • 1 lb Brussels Sprouts
  • 1 Jalapeño Pepper
  • 1 tsp Black & White Sesame Seeds
  • 4 oz Arugula
  • 2 Scallions
  • 2 Tbsps Soy Sauce
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ¼ cup Roasted Peanuts
  • 2 Tbsps Yuzu Kosho
  • 1½ Tbsps Spicy Maple Syrup

Pan-Seared Duck Breasts

Cook & dry the rice
1 Cook & dry the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a plate; spread into an even layer and leave uncovered.

2 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the togarashi to coat (you may have extra). Heat a large pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until the skin is browned and crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl; set aside. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck. 
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Cook the duck
Prepare the ingredients & make the glaze
3 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Core the persimmon; halve lengthwise, then thinly slice lengthwise. Halve the orange crosswise; squeeze the juice of 1 half into a bowl. Peel and medium dice the remaining half. To the bowl of orange juice, add the soy glaze and sesame oil; whisk to combine. In a separate, large bowl, combine the arugula, sliced persimmon, and diced orange. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced brussels sprouts, sliced white bottoms of the scallions, and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the ponzu sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined. Transfer to a bowl. Wipe out the pan.

Cook the vegetables
Crisp & finish the rice
5 Crisp & finish the rice

In the same pan, heat 2 tablespoons of the reserved duck fat on medium-high until hot. (Set the remaining duck fat aside to solidify. Cover and refrigerate for future use, or discard if desired.) Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce and cooked vegetables. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish

In a bowl, combine the maple syrup, yuzu kosho, and 2 tablespoons of olive oil. Season with salt and pepper. To the bowl of prepared arugula, persimmon, and orange, add the yuzu-maple dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the finished rice and salad. Garnish the salad with the peanuts. Top the duck with the glaze, then garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

Finish & serve your dish
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