Chili Glazed Duck Breast Recipe

Score and season

Pat duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat. Season both sides with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing lightly so salt adheres.

Render skin & sear

Place a cold, large skillet (preferably cast iron) over medium-low heat. Put the duck breasts skin-side down into the cold skillet (do not add oil). Cook slowly 10–12 minutes until much of the fat has rendered and the skin is deep golden-brown and crisp. Spoon off excess fat into a heatproof container as it accumulates to prevent frying. Flip the breasts and increase heat to medium. Add 1 tbsp neutral oil if the pan is dry and sear the flesh side 2–3 minutes until browned. Internal temperature should be about 120–125°F (49–52°C) for medium-rare.

Rest

Transfer duck to a cutting board and tent loosely with foil to rest 6–8 minutes while you prepare the glaze and other components. Reserve 1–2 tbsp of the rendered duck fat in the pan for later use with mushrooms and rice cakes if desired.

Make chili glaze

While duck rests, combine 3 tbsp light soy sauce, 2 tbsp sambal oelek, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp mirin, 1 tsp grated ginger, and 1 tsp minced garlic in a small saucepan. Bring to a gentle simmer over medium heat and cook 2–3 minutes until slightly reduced and glossy. Taste and adjust balance — add a pinch of salt if needed. Keep warm over the lowest heat.

Glaze duck

After resting, slice each duck breast thinly on the bias. Brush both sides lightly with the warm chili glaze and return slices briefly to the hot skillet skin-side down for 20–30 seconds to set the glaze and re-crisp the skin. Remove to a warm plate.

Form rice cakes

Mix 2 cups cold day-old short-grain rice with 3 tbsp cornstarch and 1/2 tsp salt. Use a spoon or lightly wet hands to press and shape the rice into four compact patties (about 3 inches diameter and 1/2–3/4 inch thick). Chill in the fridge 15 minutes to firm up (or 5 minutes in the freezer).

Pan-fry rice cakes

Heat a nonstick or cast-iron skillet over medium heat and add 4 tbsp neutral oil. When oil is shimmering, place rice cakes in the pan (work in batches if necessary) and fry 4–6 minutes per side until deep golden-brown and crisp. Reduce heat if they brown too quickly. During the last 30 seconds of cooking, brush tops with 1 tsp sesame oil for flavor. Transfer to a wire rack or paper towel-lined plate and keep warm.

Optional finish in duck fat

If you reserved duck fat, you can finish rice cakes in 1–2 tbsp of that fat for extra richness — simply spoon the hot fat over the cakes or fry briefly in it for an additional 30 seconds per side.

Prep

Trim snap peas and separate hon shimeji clusters. Slice scallions thinly, keeping white and green parts separate. Julienne 1 tbsp fresh ginger.

Blister shishito & snap peas

Heat a large skillet or wok over high heat and add 1 tbsp vegetable oil. When oil is hot and shimmering, add shishito peppers and snap peas. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Toss and cook 2–3 minutes until snap peas are bright green and shishitos blister and char in spots. Remove to a warm plate.

Cook mushrooms

In the same pan, reduce heat to medium-high and add 1 tsp sesame oil and the reserved 1–2 tbsp duck fat (or an additional 1 tbsp vegetable oil if not using duck fat). Add hon shimeji clusters and stir-fry 2–3 minutes until edges are lightly browned and stems tender. Add the white portions of the scallions and julienned ginger, cook 30–45 seconds until aromatic. Taste and adjust with a pinch of salt.

Combine briefly

Return the blistered snap peas and shishitos to the pan with mushrooms for 30 seconds to reheat and mingle flavors. Toss gently to combine, then remove from heat. Sprinkle with the green parts of the scallions.

To plate, place one crispy rice cake per serving in the center of each plate. Arrange sliced, glazed duck breast fanned atop or alongside the rice cake. Spoon any remaining glaze over the duck. Arrange blistered snap peas, shishito peppers, and hon shimeji mushrooms beside the duck and rice cake.

Finish with a light sprinkle of toasted sesame seeds, scatter microgreens or cilantro if using, and serve with lime wedges on the side for squeezing over the vegetables and duck. Serve immediately.