Togarashi Duck & Spicy Soy Glaze

In a small pot, combine the rice, a pinch of salt, and 1 cup 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.

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 cooking duck and all poultry until an instant-read thermometer registers a minimum temperature of 165°F. 

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Snap off and discard the tough, woody stem ends of the asparagus; cut on an angle into 1-inch pieces (keeping the pointed tips intact). Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thinly slice the chives. In a bowl, combine the soy glaze, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the asparagus pieces, diced pepper, and sautéed aromatics. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl. Wipe out the pan.

In the same pan, heat 1 tablespoon 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.

Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the finished rice topped with the sliced duck. Drizzle with the glaze. Garnish with the sesame seeds and sliced chives. Enjoy!