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Togarashi Duck & Spicy Soy Glaze

with Duck Fat Crispy Rice

50 MIN

+$10.99/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 reserved duck fat for rich, savory flavor.

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

700 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Duck Breasts
1 cup Long Grain White Rice
½ lb Mushrooms
¾ lb Asparagus
⅓ cup East Asian-Style Sautéed Aromatics
2 Bell Peppers
1 bunch Chives
1 Tbsp Rice Vinegar
2 Tbsps Soy Sauce
3 Tbsps Soy Glaze
1 Tbsp Sambal Oelek
1 tsp Black & White Sesame Seeds
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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 dried 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. Garnish with the sesame seeds and sliced chives. Enjoy!

Tips from Home Chefs

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1 Cook & dry the rice

2 Cook the duck

*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.