INGREDIENTS
Serves 2
1 cup uncooked short-grain rice
2 cups cold water
2 tablespoons rice vinegar or apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon minced pickled ginger
2 scallions, sliced as thinly as possible on a bias, divided
1 (6–8-ounce) duck breast
4 tablespoons prepared Chinese plum sauce or hoisin sauce
1. Place the rice and the water in the smallest pot available. Bring to a boil, then immediately turn down to a low simmer. Cover and cook 18 minutes. Once cooked, place in a large mixing bowl and break up with chopsticks or a fork.
2. Add the vinegar, sugar, and ginger to the rice and mix gently until the rice reaches room temperature, about 15 minutes. Stir in half the scallions and keep the rice at room temperature.
3. Score the skin of the duck breast in an X pattern. Place the duck breast skin-side down in a medium sauté pan with 1/4" water. Bring to a gentle simmer and cook until the water boils off completely. Continue to cook the duck breast skin-side down over medium heat until the skin is golden brown and it begins to crisp.
4. When the skin is brown, flip the duck breast over and cook the flesh side approximately 2 minutes. Remove the duck from the pan and let cool in the refrigerator about 15 minutes.
5. Take small bunches of rice (about the size of a small egg) and gently form them into rectangles about 2" long, 1" wide, and 1" high (sushi shape). The rice should hold together but not be too firmly packed. Lay the rice bunches on a platter as you go, or divide between two serving plates.
6. Slice the duck breast straight across so the slices are about 1/8" thick and about the same size as the rice rectangles. Place a small dollop of plum sauce on the top of each rice rectangle, drape the duck meat over the top, and top with another dollop of plum sauce. Sprinkle the remaining scallions over the top.