Duck Fried Rice

Name: Duck Fried Rice
Total time: 45 min
Yield: 6 servings
Cuisine: asian
Ingredients: 2 cups long-grain rice; 1 confit duck leg and thigh, skinned and boned; 1 tablespoon soy sauce; Freshly ground black pepper; 2 tablespoons peanut oil; 4 ounces smoked country bacon, diced; 1 medium-size onion, finely chopped; 2 teaspoons garam masala or curry powder; 2 large eggs, lightly beaten; Salt to taste; 4 scallions, trimmed and minced

By Florence Fabricant

Total Time: 45 minutes
Rating: 4(63)
Comments: Read comments

Many of the earthy beers, those that are intensely flavored but not tilting to sweetness, would be happy matches for this fried rice dish, to serve alongside grilled meat or poultry, or even spiced fish blackened in a skillet or under the broiler. The texture of the rice will be best if it is cooked in advance and given a chance to cool thoroughly before reheating it with the other ingredients.

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Ingredients

Yield:6 servings

2cups long-grain rice
1confit duck leg and thigh, skinned and boned
1tablespoon soy sauce
Freshly ground black pepper
2tablespoons peanut oil
4ounces smoked country bacon, diced
1medium-size onion, finely chopped
2teaspoons garam masala or curry powder
2large eggs, lightly beaten
Salt to taste
4scallions, trimmed and minced

Ingredient Substitution Guide

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Preparation

Step 1
Place rice in a saucepan and add 3¼ cups cold water. Bring to a boil. Reduce heat to very low, cover tightly and continue cooking 12 to 15 minutes, until water has evaporated and surface of rice is pitted with little holes. Remove from heat and set aside, covered and undisturbed, 15 minutes more. Transfer rice to a bowl, fluff with chopsticks, refrigerate at least 30 minutes.
Step 2
Shred duck meat, mix with soy sauce, add pepper to taste and set aside.
Step 3
When rice has cooled, heat 1 tablespoon oil in a large wok or skillet. Add bacon and fry just until golden, not browned. Remove. Add onion and sauté on medium until golden. Stir in garam masala. Add remaining oil, stir in eggs and quickly scramble them. Fold in duck meat with soy sauce, cooked bacon and rice. Cook on medium heat until rice is heated through and ingredients are well blended. Season with salt.
Step 4
Fold in half the scallions, transfer rice to a serving dish and scatter remaining scallions on top. Serve.

Ratings

4 out of 5

63 user ratings

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Comments

Dan C.4 years ago

More than a bit boring.

Barbara3 years ago

Terrific way to use up leftovers from the many delicious duck recipes on this site. Make your own garam masala, or amp up a commercial mix with fennel, star anise, bay. I added shiitakes, red peppers, and ginger. My leftover rice was a wild rice mix cooked in chicken broth, adding depth.

Barbara3 years ago

I've made this recipe several times, once with duck leftovers from cherries/red wine vinegar preparation, and another with miso/ginger preparation. Each time, the result has been delicious. Savory, flavorful, spicy rather than bland, quick and easy, nutritious. So, what accounts for the snarky posts? Perhaps people are using McCormick garam masala, which is missing fennel, bay, and star anise. If your spice mix smells primarily of cinnamon, get out your spice grinder or buy a more varied mix.

Cutie Pie4 years ago

Made for New Year’s Day 2021 dinner. Was very good but my rice didn’t have that “fried rice” texture. I think I over cooked the rice to begin with. Will have to make it again.

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