Charred Duck Skewers with Jasmine Rice
A charred Asian duck breast skewer dish with shiitake mushrooms and snow peas, finished with five spice, sesame oil and tamari, served over jasmine rice.
Ingredients
Instructions
Score the skin of the duck breast in a crosshatch pattern and season with salt.
Start the duck skin-side down over medium-high heat to render the fat, cooking about 9 minutes until well charred.
Remove the duck and add the shiitake mushrooms and snow peas to the rendered fat, cooking until tender, about 3 minutes.
Stir in the five spice, sesame oil and tamari, then slice the duck and return it to the pan.
Cook the jasmine rice separately and fluff with a fork.
Let everything rest together for about 15 minutes so the duck finishes gently in the sauce.
Serve the duck and mushrooms over the jasmine rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.