Duck breast bowl with jasmine rice, orange and Chinese cabbage

Ingredients

For 1 serving

• Jasmine rice65 g
• Duck breast130 g
• Orange1
• Napa cabbage100 g
• Carrots50 g
• Soy sauce10 ml
• Honey1 teaspoon
• Ginger3 g
• Spring onions1

Contains: gluten, soy,

In season: November – March

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with cold water to cover by about a finger's width, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes, until the water is absorbed; leave it to rest, covered.
2. Meanwhile score the duck skin in a diamond pattern with a sharp knife, without cutting into the meat. Place it skin side down in a cold pan, turn the heat to medium and cook for 8 minutes, until the fat has rendered and the skin is golden and crisp.
3. Turn the breast and cook for another 4 minutes for pink meat, then rest it on a board for 5 minutes so the juices stay in the meat.
4. Juice the orange and peel and grate the ginger. Pour off most of the fat from the pan, add the orange juice, soy sauce, honey and ginger and reduce over medium heat for 2–3 minutes, until the glaze coats a spoon.
5. Slice the Chinese cabbage into thin strips, peel the carrot and cut it into julienne, slice the spring onion.
6. Assemble the bowl with the rice, cabbage and carrot, lay the sliced duck on top, drizzle with the glaze and finish with the spring onion.