Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of jasmine rice thoroughly, then combine it with 1 cup of full-fat coconut milk and 0.5 cup of water in a saucepan, bringing the mixture to a boil before reducing the heat to low, covering, and simmering for 15-20 minutes until the liquid is absorbed and the rice is tender.

2. 2

   While the rice cooks, score the skin of each of the 2 duck breasts in a crosshatch pattern, being careful not to cut into the meat, then season both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

3. 3

   Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat for 3-5 minutes, place the duck breasts skin-side down, and flash-fry for 8-10 minutes, periodically pouring off excess rendered fat, until the skin is deeply golden and crispy, then flip and cook meat-side down for another 2-4 minutes for medium-rare, or longer to desired doneness.

4. 4

   Remove the cooked duck from the skillet and let it rest on a cutting board for 5 minutes, reserving 1 tablespoon of the rendered duck fat in the pan.

5. 5

   In the same skillet with the reserved duck fat, add 0.25 cup of lilikoi juice, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of grated fresh ginger, 2 minced garlic cloves, 1 tablespoon of honey, 1 tablespoon of rice vinegar, and 1 teaspoon of cornstarch, whisking constantly over medium heat until the glaze thickens, which should take about 2-3 minutes.

6. 6

   Slice the rested duck breasts thinly against the grain and arrange them on serving plates alongside the coconut sticky rice, then generously spoon the warm lilikoi-ginger glaze over the duck.

7. 7

   Garnish each plate with 1 tablespoon of chopped green onions before serving immediately.