Spicy Lemongrass Glazed Duck Breast with Sticky Rice Cakes
Tender duck breast is pan-seared and coated in a vibrant, spicy-sweet glaze infused with lemongrass, chili, and a hint of star anise. It's served alongside chewy, pan-fried sticky rice cakes, offering a delightful textural contrast and a complex umami depth.
Prep Time
120 min
Difficulty
Hard
Servings
2
Calories
650 kcal
Instructions
- 1
Soak the sticky rice in water for at least 2 hours or overnight. Drain thoroughly.
- 2
Prepare the duck breasts: Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with salt and black pepper.
~5 min - 3
Prepare the glaze: Finely chop the white and light green parts of the lemongrass. Mince the garlic and ginger. Finely chop the red chili peppers (remove seeds for less heat).
~10 min - 4
In a medium saucepan, combine chopped lemongrass, garlic, ginger, chili peppers, fish sauce, honey, soy sauce, star anise, and 4 tablespoons of water. Bring to a simmer over medium-low heat. Cook for 10 minutes, stirring occasionally, until slightly thickened.
~15 min - 5
Remove the star anise from the glaze. Set aside.
- 6
Cook the sticky rice: Steam the drained sticky rice for 25-30 minutes until tender and cooked through. Alternatively, cook according to your rice cooker's instructions.
~30 min - 7
While the rice is steaming, cook the duck breasts: Place the duck breasts skin-side down in a cold, dry large skillet. Cook over medium-low heat for 8-10 minutes, allowing the fat to render and the skin to become crispy. Pour off excess fat periodically.
~10 min - 8
Flip the duck breasts and cook the flesh side for 3-4 minutes for medium-rare, or longer for desired doneness. Remove duck from the skillet and let it rest for 10 minutes.
~5 min - 9
Prepare the sticky rice cakes: Once the sticky rice is cooked and slightly cooled, shape it into small, flattened patties (about 1 inch thick).
~10 min - 10
Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Pan-fry the sticky rice cakes for 3-4 minutes per side until golden brown and crispy.
~8 min - 11
Slice the rested duck breasts thinly.
~2 min - 12
Reheat the prepared glaze over low heat. Dip or brush the sliced duck breast generously with the glaze.
~2 min - 13
Serve the glazed duck breast slices alongside the crispy sticky rice cakes. Garnish with finely sliced scallions.
~2 min
Tips
- For crispier duck skin, ensure the pan is truly cold when you start rendering the fat. This allows the fat to melt slowly and crisp up the skin effectively.
- The sticky rice cakes can be made ahead of time and reheated in a pan with a little oil just before serving for optimal crispness.
Featured Collections
Popular Recipes
HalalBitter Melon & Shrimp Stuffed Crispy Rolls
These delicate Vietnamese-inspired appetizers feature a unique filling of slightly bitter Chinese bitter melon, plump shrimp, and savory herbs, all encased in a perfectly crispy spring roll wrapper. The interplay of textures and the complex bitter-sweet-sour-umami flavor profile makes them an unforgettable starter.
HalalGà Kho Gừng Sả Ngò Gai
This dish features tender chicken pieces braised in a fragrant broth infused with ginger, lemongrass, and star anise, creating a complex savory and aromatic profile. Served with fresh herbs and a bright lime wedge, it's a comforting yet invigorating Vietnamese lunch.
HalalLemongrass & Lime Leaf Shrimp Skewers with Tamarind Glaze
These vibrant skewers feature succulent shrimp marinated in the zesty flavors of lemongrass and kaffir lime. A tangy tamarind glaze adds a complex sour and slightly sweet finish, making them an addictive appetizer.
HalalSpicy Lemongrass Duck Noodles
Tender duck leg, braised in a fragrant broth infused with lemongrass, ginger, and chili, served over springy rice noodles. This dish offers a delightful balance of sweet, spicy, and umami flavors, making it a perfect and satisfying dinner.