Pato On Crispy Rice Recipe
Teriyaki Duck, Crispy Rice, Avocado Crema, Cucumber, Spring Onion
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Ingredients
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Crispy Rice
Teriyaki Duck
Avocado Crema
Vegetables & Garnishes
Method
Crispy Rice
- 1
Cook rice
Rinse 2 cups short-grain rice under cold water until the water runs clear. Drain. Combine rinsed rice, 2.2 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let steam, covered, 10 minutes.
- 2
- 3
Cut and pan-fry
After chilled, cut the compressed rice into 8 equal rectangles or squares. Heat 1/2 cup vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Brush each rice piece lightly with 1 tsp neutral oil. Fry rice pieces, 3–4 minutes per side, pressing gently with a spatula, until a deep golden-brown, crisp crust forms. Transfer to a wire rack or paper towel-lined tray to drain and keep warm in a low oven (200°F / 95°C) while finishing other components.
Teriyaki Duck
- 4
Prepare duck
Pat duck breasts dry. Score the skin in a crosshatch pattern being careful not to cut into the meat. Season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
- 5
Render skin and sear
Place duck breasts skin-side down in a cold skillet (no oil) and turn heat to medium. Cook 8–12 minutes, rendering fat and crisping skin; spoon off excess fat into a heatproof container as needed. When skin is deep golden and most fat rendered, flip and sear the flesh side 1–2 minutes to color.
- 6
Make teriyaki glaze
While duck cooks, combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, 1 tsp grated ginger and 1 tsp minced garlic in a small saucepan. Bring to a simmer over medium heat and cook 3–4 minutes to dissolve sugar. Mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Whisk slurry into the simmering sauce and cook 1 minute until slightly thickened. Remove from heat and keep warm.
- 7
Finish duck
Reduce heat under the skillet to low. Brush or spoon some warm teriyaki glaze over the seared duck breasts, then transfer duck to a baking sheet, glazed-side up. Roast in a 375°F (190°C) oven for 6–8 minutes for medium-rare (internal temp ~135°F / 57°C) or longer to desired doneness. Remove and rest 5–7 minutes, then slice thinly across the grain. Reserve extra glaze for drizzling.
Avocado Crema
- 8
Vegetables & Garnishes
- 9
Prepare cucumber & scallions
Thinly slice half an English cucumber on the bias into 1/8-inch slices; optionally toss lightly with a pinch of salt to draw out moisture and pat dry. Trim and thinly slice 3 scallions on the diagonal into long thin strips. Thinly slice 1/2 red chili if using.
- 10
Assemble and garnish
Place one piece of crispy rice on each plate. Spread or pipe about 1 tbsp avocado crema onto each rice piece. Arrange 3–4 slices of glazed teriyaki duck on top of the crema. Top with a few cucumber slices and scatter sliced scallions. Drizzle remaining teriyaki glaze lightly over the duck and rice, and sprinkle 1 tsp toasted sesame seeds and microgreens/cilantro. Serve immediately while rice is crisp and duck is warm.