질문하기
Succulent roast duck with crispy skin sits atop steamed rice, drizzled with a savory plum sauce. This protein-packed Cantonese family favorite is rich, aromatic, and perfect for a satisfying lunch.
Rinse the jasmine rice in cold water until the water runs clear, then drain thoroughly.
Combine rice and 2 cups water in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 16 minutes. Remove from heat and let stand, covered, for 5 minutes to finish steaming.
While rice is cooking, preheat oven to 400°F. Place boneless roast duck, skin side up, on a foil-lined baking sheet. Sprinkle with five-spice powder and white pepper. Roast for 15–18 minutes until skin is deeply crispy and fat has rendered. Rest the duck for 5 minutes, then slice against the grain.
Warm plum sauce and soy sauce together in a small saucepan on low heat, stirring in sesame oil until glossy. Remove from heat.
To serve, fluff hot rice and divide among plates. Arrange sliced duck skin side up over the rice. Drizzle with warm plum sauce, and garnish with scallion slices and cucumber.
