Rinse the forbidden rice under cold water. In a saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender. Fluff with a fork and set aside.

Make the Citrus Jus

In a small saucepan, combine the orange juice, lemon juice, honey, soy sauce, and grated ginger. Bring to a simmer over medium heat. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly whisk the slurry into the sauce and cook until thickened, about 2-3 minutes. Set aside.

Grill the Duck Breasts

Preheat a grill or grill pan over medium-high heat. Place the duck breasts skin-side down and grill for about 6-8 minutes, until the skin is crispy. Flip and cook for another 4-6 minutes for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.

Serve

Slice the duck breasts and serve over a bed of forbidden rice. Drizzle with citrus jus and add a dollop of sweet sour jam if desired.