Pan-seared Maple Leaf Duck Breast Recipe

Prepare the Duck Breast

Score the skin of the duck breast in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.

Sear the Duck

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook until the skin is crispy and golden brown, about 6-8 minutes. Flip and cook for another 3-4 minutes to your desired doneness.

Rest the Duck

Remove the duck from the skillet and let it rest for 5 minutes before slicing.

Prepare the Glaze

In a small saucepan, combine the hoisin sauce, grated ginger, minced garlic, rice vinegar, and sesame oil. Bring to a simmer over medium heat, then reduce to low and cook for 5 minutes until slightly thickened.

Cook the Rice

Rinse the black rice under cold water. In a saucepan, combine black rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender.

Add Kimchi

Stir in the chopped kimchi and green onions into the cooked rice. Let it sit covered for another 5 minutes.

Mix Sweet Soy

In a small bowl, mix together soy sauce and brown sugar until dissolved.

Prepare Cilantro Crème

In another bowl, mix the sour cream with chopped cilantro. Season with salt to taste.

Serve

Slice the duck breast and arrange it on a plate. Serve with kimchi black rice, drizzle with hoisin-ginger glaze, sweet soy, and a dollop of cilantro crème.