Cooking Time: 30 minutes

Serves 4

What you need:

For the duck

• 4 duck breasts, skin on
• Salt
• Corn starch
• 1 pouch of Haven’s Kitchen Tangy BBQ Sauce
• 1 Tbsp toasted sesame oil

 How to make it:

1. Preheat your oven to 375. Score the duck by making a cross-hatch pattern with the tip of a knife in the skin. Then season each breast with a pinch of salt and let sit for about 5 minutes. Using a spoon, dust each breast with cornstarch just before cooking.
2. Heat up a heavy bottomed pan, then add enough cooking oil to just coat the pan. Sear the duck breasts, skin side down, till golden (3-4 mins), then flip breasts and sear the other side (3-4mins). Meanwhile, combine ½ pouch of Tangy BBQ Sauce with the sesame oil
3. When the second side is seared, transfer it to baking dish, skin side up, and cover evenly with sauce. Bake for 10-15 mins until the internal temperature of the duck is 165.

 For the rice

• ½ onion, diced
• 1 cup Shiitake mushrooms, sliced
• 3 scallions, sliced
• 1½ - 2 cups of cooked rice

How to make it:

1. While the duck is in the oven, sauté the onions, mushrooms and scallions in the fat remaining in the pan. Add a bit more cooking oil if the bottom isn’t coated.
2. Once the onions are translucent and the mushrooms are tender, add the rice and combine thoroughly
3. Add in a dash of sesame oil and a squeeze of Tangy BBQ
4. Serve the duck over the rice