Gilded Tamarind Duck Breast with Coconut Sticky Rice Pearls

Instructions

1. 1

   Rinse the glutinous rice thoroughly and soak it in water for at least 4 hours or overnight.

2. 2

   Drain the soaked glutinous rice and steam it in a steamer basket lined with parchment paper for 25-30 minutes, or until tender and cooked through. Alternatively, cook in a rice cooker according to manufacturer's instructions.

   ~30 min
3. 3

   While the rice is steaming, prepare the tamarind glaze. In a saucepan, combine tamarind paste, palm sugar, fish sauce, soy sauce, and water. Heat over medium heat, stirring until the palm sugar is dissolved. Add finely grated fresh ginger and minced garlic. Simmer for 10 minutes, stirring occasionally, until the glaze thickens slightly.

   ~10 min
4. 4

   In a separate small saucepan, gently heat the coconut milk, sugar (for rice), and salt until the sugar dissolves. Do not boil.

   ~5 min
5. 5

   Once the glutinous rice is cooked, transfer it to a mixing bowl. Pour the warm coconut milk mixture over the rice and gently fold until well combined. Cover and let it sit for 15-20 minutes to absorb the liquid.

   ~20 min
6. 6

   While the rice is absorbing the coconut milk, prepare the duck breasts. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

   ~5 min
7. 7

   Place the duck breasts skin-side down in a cold, dry frying pan. Turn the heat to medium-low and render the fat slowly for 8-10 minutes, until the skin is golden brown and crispy. Pour off excess fat as it accumulates.

   ~10 min
8. 8

   Flip the duck breasts and sear the meat side for 2-3 minutes for medium-rare, or longer to your desired doneness.

   ~3 min
9. 9

   Remove the duck breasts from the pan and let them rest for 5-10 minutes. While resting, increase the heat of the tamarind glaze to high and reduce it slightly to a syrupy consistency.

   ~10 min
10. 10

    Slice the rested duck breasts thinly against the grain. Brush the sliced duck generously with the reduced tamarind glaze.

    ~2 min
11. 11

    To serve, spoon small portions of the coconut sticky rice onto serving plates. Arrange the glazed duck slices alongside the rice pearls. Garnish with toasted sesame seeds and a pinch of chili flakes if desired.

    ~5 min