Ingredients
- 2 Honey Orange Duck Breast
- 3 Cups White Rice, Steamed
- 8 oz. Orange Juice
- 1 Tbsp. Butter, Melted
- 1 Tbsp. Cornstarch
- ½ tsp. Salt
- 1/3 cup brown sugar
- ¼ Cup Green Onions, Thinly Sliced
- 1 Tbsp. Sesame Seeds
Direction
- Score honey orange duck breast skin, making a crisscross pattern.
- Place duck skin side down in sauté pan, cover and cook for 8 minutes on medium low heat to render fat.
- Flip duck breast over and cook in the pan on medium heat for 7-9 minutes. Cook until the internal temperature reaches 165 degrees F. Save duck fat in pan.
- To pan with duck fat, add butter and cornstarch. Whisk together constantly for 1 minute.
- Stir in orange juice, salt, and brown sugar. Bring to a boil then simmer for 5 minutes until thick.
- Let honey orange duck breast rest for 5 minutes, then dice the duck breast into large cubes. Add to the orange saucepan and toss.
- Divide the steamed white rice between two serving bowls. Top each bowl with half the duck and a generous amount of orange sauce.
- Sprinkle green onions and sesame seeds over each bowl and serve immediately.