Mallard breasts are marinated and seared in this Korean-inspired recipe. Add a little gochujang, a Korean red chile paste, to the marinade for extra heat.

Ingredients
1 diced shallot
1 garlic clove
1 cup/30g fresh cilantro
1 lime (for juice)
2 spoons of white wine vinegar
1/4 cup/60ml sesame oil
Shredded cabbage
1/2 cup/15g cilantro, chopped
Brown rice
Salt and pepper
Sesame seeds (optional)

Marinade
1/4 cup/60ml soy sauce
2 spoons rice vinegar
Sesame oil
3 garlic cloves
Green onions
1 Tbs. brown sugar
2 tsp. fresh ginger, grated
Black pepper
4 duck breasts
Gochujang (optional)

Directions

1. Mix the soy sauce, rice vinegar, sesame oil, garlic, green onions, brown sugar, and ginger. Place in a sealed back with duck breasts and allow to marinate in the fridge for at least 30 minutes.

2. In a large bowl, add shredded cabbage, cilantro, and shallot. For the dressing, stir 1 spoon of shallot, garlic, lime juice, white wine vinegar, and sesame oil. Dressing may be stored separately and kept for up to a week.

3. Start rice. Follow the rinse/steaming preparation instructions. Brown rice takes longer to cook than white rice and will likely require more liquid.

4. Heat sesame oil in a pan over medium-high heat. Place the duck in the pan and sear on each side about 6-8 minutes. Transfer duck breasts to a cutting board and cover loosely with foil and let rest for up to 5 minutes.

5. Divide rice among four plates. Top with lime slaw. Slice duck and plate. Garnish with ginger or pepper and sesame seeds if desired.

Eat up! Enjoy!