Place a dripping pan or aluminum dish below the grill on which you will cook the duck. This will collect cooking fat and prevent flare-ups.
Preheat the barbecue at medium heat, turning off the middle burner to allow indirect cooking.
Trim the excess fat at the end of each breast, and lightly score the skin being careful not to cut through the meat, season to taste with salt and pepper and sprinkle generously with ground ginger. Moisten with a mixture of teriyaki sauce and sesame oil, and set aside.
In a small pot, add the water, rice, salt and pepper and bring to a boil. Cover, lower the temperature to simmer and cook for about 15 minutes.
While the rice cooks, place the duck breasts in the centre of the grill (over the turned-off burner) sear skin side down for 3 minutes and continue cooking 9 to 10 minutes meat side down finishing skin side down for another 3 minutes or until it reaches an internal temperature of 58°C (137°F). Cook carefully to prevent flare-ups. If you do get flames, flip over the breast and place it elsewhere on the grill.
Remove the breasts from the grill, cover the meat loosely with a sheet of aluminum foil and let it rest 5 minutes.
Divide the rice between 4 bowls and tastefully arrange the red onions, cantaloupe cubes and ginger slices on the rice. Remove the skin from the breasts and cut the meat in cubes, also arranging them on the rice. Garnish with toasted slivered almonds and top each portion with a little of the Poke Bowl vinaigrette.
Serve immediately with chili garlic sauce.
Poke Bowl Vinaigrette
In a sealed container, combine all the ingredients. Shake well to blend and serve immediately.
Recipe by Nicolas Vallée, Professional chef
