Black Rice with Pan-Seared Duck Breast

Instructions

1. 1

   Rinse Agriko black rice thoroughly under cold water until the water runs clear. In a medium pot, bring stock to a boil, add rice, reduce heat to low, cover, and simmer for 25-30 minutes until tender and liquid is absorbed. Fluff with a fork and keep warm.

2. 2

   While rice cooks, score the duck skin in a crosshatch pattern. Season both sides generously with salt and pepper. Let duck rest at room temperature for 10 minutes.

3. 3

   Heat a dry skillet over medium-high heat. Place duck skin-side down and cook for 6-8 minutes until skin is golden and crispy. Pour off excess fat, flip duck, and cook 4-5 minutes more for medium-rare. Transfer to a cutting board and rest for 5 minutes.

4. 4

   In the same skillet, add 1 tablespoon olive oil and sauté minced garlic and fresh thyme for 1 minute until fragrant. Deglaze with soy sauce and balsamic vinegar, whisking in Dijon mustard. Simmer for 2 minutes to create a glossy pan sauce.

5. 5

   Slice duck breast against the grain into ¼-inch strips. Divide warm black rice among four plates, creating a nest in the center.

6. 6

   Arrange duck slices over the rice and spoon pan sauce generously over top. Drizzle with remaining olive oil, add a pinch of fleur de sel, and serve immediately while duck is warm.