Ingredients:

1 duck breast
salt & pepper
1 cup cooked sushi rice
sesame seeds
oil
1 clove garlic, minced
¼ cup slice water chestnuts
1 cup chopped baby bok choy
onion sprouts for garnish

Heat oven to 350F. Trim excess fat from duck breast and remove any silverskin from underside. Score skin of breast in diagonal crosshatch pattern with a sharp knife, being careful not to cut into the meat. Season both sides to taste with salt and pepper.
Heat a skillet over medium high heat. Place breast in skillet, skin side down.

Meanwhile, place a scoop of sushi rice into a small bowl and sprinkle with sesame seeds. Mix lightly and season to taste with salt and pepper. Press rice firmly into a small round mould to form a cake. Remove rice cake onto a plate, using a spoon to push rice out while maintaining its shape.

Heat a skillet over medium high heat and add 1 Tbsp. oil. Add sushi cake to pan and sear for about 30 seconds then flip over and sear for another 30 seconds. Place pan with rice cake into hot oven for about 5 minutes.

When skin side of duck is crispy and golden brown, strain off most of the rendered fat from skillet and turn breast to sear other side. Once other side is seared, remove from heat and let rest for 5 minutes.

Heat a skillet over medium high heat. Add 1Tbsp oil and the garlic and sauté for 30 seconds. Add water chestnuts and bok choy and season to taste with salt and pepper. Saute briefly until bok choy is slightly wilted, then remove to a plate. Remove rice cake from oven and place on top of bok choy mixture. Slice duck breast diagonally against the grain into ½ “ slices. Arrange slices on top of rice cake. Garnish with onion sprouts and drizzle with foie gras miso sauce*.

*Foie Gras Miso Sauce recipe not shown.