1. Cook the jasmine rice

Rinse the rice under cold water until the water runs mostly clear. Add rice, water, and salt to a saucepan.

Bring to a boil, then cover and reduce to low. Cook for 12–15 minutes. Remove from the heat and let it stand, covered, for another 5–10 minutes. Fluff with a fork.

2. Prepare the duck

Pat the duck breasts very dry. Using a sharp knife, score the skin in a crosshatch pattern, cutting through the skin and fat but not into the meat.

Season both sides with salt and pepper.

3. Render the duck skin

Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low.

Cook for about 8–12 minutes, allowing the fat to slowly render and the skin to become deeply golden and crisp. Pour off excess duck fat as necessary, leaving a thin layer in the pan.

Flip the duck and cook the meat side for about 3–5 minutes.

For medium-rare, aim for an internal temperature around 130–135°F (54–57°C) before resting. For food-safety purposes, poultry is generally recommended to reach 165°F (74°C).

Transfer the duck to a plate and loosely cover with foil. Rest for 5–10 minutes.

4. Make the sticky glaze

Carefully remove most of the fat from the skillet.

Add honey, soy sauce, rice vinegar, ginger, garlic, sesame oil, sesame seeds, chili flakes, and water.

Bring to a gentle simmer over medium-low heat. Cook for 2–4 minutes, stirring frequently, until the sauce becomes glossy and slightly thickened.

5. Glaze the duck

Slice the rested duck breast thinly.

Return the slices to the pan for 30–60 seconds, turning gently to coat them in the sticky glaze. Alternatively, spoon the glaze generously over the sliced duck to preserve the crispy skin.

6. Serve

Divide the jasmine rice between two bowls or plates. Arrange the glazed duck on top.

Drizzle with any remaining honey-ginger sauce and finish with sesame seeds, sliced green onions, and cilantro. Serve with lime wedges if desired.