Togarashi Duck & Spicy Soy Glaze with Duck Fat Crispy Rice
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Togarashi Duck & Spicy Soy Glaze

with Duck Fat Crispy Rice

45 MIN
$19.99/serving 4 Servings
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From the Test Kitchen

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

TECHNIQUE TO HIGHLIGHT
We highly recommend storing the remaining rendered duck fat in your refrigerator for future use! Swap it in for other cooking oils (like we’re doing here) for incredible depth of flavor.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Togarashi Duck & Spicy Soy Glaze with Duck Fat Crispy Rice
Title
  • 4 Skin-On Duck Breasts
  • 1 cup Long Grain White Rice
  • ½ lb Mushrooms
  • 2 Red, Yellow, Or Orange Bell Peppers
  • ¾ lb Asparagus
  • 1 bunch Chives
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Soy Sauce
  • 3 Tbsps Soy Glaze
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Cook & dry the rice
1 Cook & dry the rice

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.

Cook the duck
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 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.

Prepare the ingredients & make the glaze
3 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise on an angle into 1-inch pieces (keeping the pointed tips intact). Cut off and discard the stems of the peppers. 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.

Cook the vegetables
4 Cook the vegetables

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 peppers, and sautéed aromatics. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl. Wipe out the pan.

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.

Slice the duck & serve your dish
6 Slice the duck & serve your dish

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. Top the duck with the glaze and garnish with the sesame seeds and sliced chives. Enjoy! 

Tips from Home Chefs

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Get This Recipe Delivered
Cook & dry the rice
1 Cook & dry the rice

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 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.

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

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise on an angle into 1-inch pieces (keeping the pointed tips intact). Cut off and discard the stems of the peppers. 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.

4 Cook the vegetables

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 peppers, and sautéed aromatics. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. 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 Slice the duck & serve your dish

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. Top the duck with the glaze and garnish with the sesame seeds and sliced chives. Enjoy! 

Slice the duck & serve your dish
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