Duck Fried Rice

I made roast duck a few weeks ago for a special occasion and had leftover leg meat.  The duck was purchased from D'Artagnan and let me just say that it was perfectly delicious.  I thought of ways to use up the remaining duck, such as making a duck pot pie or a duck confit, but then it hit me.  Why not make fried rice out of this?  The ingredients are few and the technique isn't too hard.  The results?  Utterly delicious. You'll notice that I'm using a well-seasoned carbon steel wok, but this can also work with a 12" nonstick frying pan. Make sure that all of your ingredients are premeasured, precut and waiting.  When you're stir frying, everything goes rather quickly.  This will give you 4 generous servings. 

  

 

Here's the duck.  Unfortunately, I didn't document the actual roasting, so I will have to do that in the future.

  

My leftover roasted duck being deboned of all that tender meat. Using a small, sharp paring knife makes things easier.  This is equally delicious with leftover chicken or pork.  You want to have 1 cup of bite size meat.

  

The Ingredients:

• 4 scallions, sliced
• 2 tablespoons minced ginger root
• 1 tablespoon minced garlic
• 1 minced shallot (optional)
• 2 large eggs (you can use 3), lightly beaten
• 2 teaspoons oyster sauce
• 1 teaspoon dark toasted sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon sea salt or kosher salt
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon low sodium soy sauce
• 3 cups cold, leftover rice

 

I've removed the burner grates.  Stir frying requires a super-heated wok and the only way for me to achieve this is to have the wok sitting directly on the burner.   

 

 

Here's a closeup of my rigged wok.  You can use a wok ring to stabilize the pan if you have one. 

 

 

Turn on your burner to high and heat your dry wok until it is quite hot.  Add 2 teaspoons of peanut oil(canola also works) and swirl it around.  Now your beaten eggs can be added.  Hear it sizzle?

 

 

I swirl the eggs around the pan and loosen them with my wok spatula.  Don't let the eggs burn.  Cook them until they're just set.

 

 

I set my eggs aside on a clean dish.  The burner gets turned off and I wipe off any stray bits of egg from my wok and any remaining oil.  At this point you can break up the cooked eggs or cut them into strips.  It's up to you.

 

 

Heat your dry pan again and add 2 teaspoons peanut oil.  When it's really hot but not quite smoking, add your minced ginger.  Stir and fry this for about 30 seconds.  If your wok is well seasoned, there will be no sticking.

 

 

Next, add your minced shallot (if you're using) and stir for a few seconds, then add your garlic.

 

 

 

Use your wok spatula to push and stir the ingredients. You don't want anything burning at this point.  Stir and  fry this mixture for a few seconds more.  Adjust your heat if you see anything browning excessively. 

 

Note: your wok handles will get REALLY hot, so I advise using a pot holder to help you along.

 

 

 

Add your cooked duck meat.  Stir and fry the mixture well.

 

 

 

Now it's time to add the sliced scallions.  Mix this thoroughly.

 

 

 

This is my Perfect Chinese Rice rice that was chilled overnight.  Break up the grains with your hands to remove any big clumps.

 

 

I'm using a bamboo spatula to help me toss the rice.  If your pan seems a bit on the dry side, you may add another teaspoon or so of peanut oil. 

 

 

 

I'm adding my eggs and breaking them up with my spatula.  Have your sauce mixture ready.  I lower my heat at this point to medium.

 

 

Add that delicious sauce and scrape every last bit of it into your pan. 

 

 

 

Give this a good toss.  You want to have every grain of rice covered with that sauce. 

 

 

After it's heated through, I immediately put the rice in a nice serving bowl and take it straight to the table. 

Clean your wok as soon as you're done.

 

Click here to see how a wok should be cleaned & washed.

 

 

I love making fried rice because it takes no time at all to pull this dish together.   The technique isn't difficult and the ingredients are readily available at any well stocked supermarket.  Try it with a light, medium-bodied red wine or a nice sauvignon blanc.  Let me know what you think.