Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 boneless, skin-on duck breasts in a crosshatch pattern, then season them evenly with 0.5 teaspoon of fine sea salt and 0.25 teaspoon of black pepper.

2. 2

   In a small bowl, whisk together 3 tablespoons of Cambodian Kroeung paste, 0.25 cup of full-fat coconut milk, 1.5 tablespoons of fish sauce, and 1 teaspoon of palm sugar to create the marinade.

3. 3

   Place the seasoned duck breasts and the entire marinade into a vacuum-sealable bag, ensuring the duck is well coated, and then vacuum seal the bag, removing all air.

4. 4

   Preheat a water bath to 60°C (140°F) and cook the sealed duck breasts sous-vide for 2 hours.

5. 5

   While the duck cooks, rinse 0.75 cup of forbidden black rice thoroughly, then combine it with 1.5 cups of water in a small pot and cook according to package directions until tender.

6. 6

   For the sumac-lime glaze, combine 1 teaspoon of ground sumac, 1.5 tablespoons of fresh lime juice, 0.5 teaspoon of lime zest, and 3 tablespoons of chicken broth in a small saucepan over medium heat, bringing it to a simmer and reducing slightly until it thickens.

7. 7

   Once the sous-vide cooking is complete, remove the duck breasts from the bag, pat them very dry with paper towels, and sear them skin-side down in a hot pan for 5-7 minutes until the skin is crispy and golden brown, then slice each duck breast.

8. 8

   Serve the sliced duck breasts immediately over the cooked forbidden black rice, generously drizzled with the sumac-lime glaze and garnished with 2 tablespoons of fresh cilantro.