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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparing the Duck and Rice
- 1
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked. Fluff with a fork and set aside.
- 2
Prepare the Duck
Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and pepper. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Place the duck breasts skin-side down in the pan and cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes until the meat is cooked to your desired doneness. Remove from the pan and let rest.
Cooking the Vegetables and Sauce
- 3
Stir-fry the Eggplant and Bean Sprouts
In the same skillet used for the duck, add another tablespoon of vegetable oil. Mince the garlic and add to the pan, sautéing for 30 seconds. Add the Thai eggplant, and cook for about 5 minutes until slightly softened. Add the bean sprouts and stir-fry for an additional 2 minutes.
- 4
Make the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, and lime juice. Pour this sauce over the sautéed vegetables and stir to combine. Cook for another minute to allow the flavors to meld.
Frying the Eggs
- 5
Plating and Serving
- 6
Assemble the Dish
Slice the duck breast thinly. On a plate, serve a portion of jasmine rice, topped with the sautéed eggplant and bean sprout mixture. Lay the sliced duck on top and finish with a fried egg. Garnish with fresh herbs if desired.
