Sticky Rice with Pan-Fried Duck Breast, Hoisin & Mixed Berry Compote

How to make Sticky Rice with Pan-Fried Duck Breast, Hoisin & Mixed Berry Compote

1. 1. Cook rice: rinse thoroughly, then steam or boil until sticky (about 20 minutes). Additionally add rice to rice cooker, adding enough water to cover the top of the rice. (add 100ml more throughout cooking process if necessary)

2. 2. Pat duck dry with cloth, score the skin, season with salt

3. 3. Place duck into cold pan and pan-fry skin side down (medium heat, no oil needed) for 6–7 minutes until golden and fat renders. Flip and cook 3–5 minutes more. Rest 5 minutes

4. 4. For berry compote: simmer frozen berries with sugar for 5 minutes until saucy

5. 5. Slice duck, glaze with hoisin, serve over sticky rice with berry compote