Duck Fried Rice

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than duck.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables provide variety at a lower cost.

Pat the boneless duck breast dry to remove moisture.

Score the skin of the duck breast to help it brown and render fat.

Brush the duck with sesame oil and season with kosher salt and five spice powder.

Heat a cast iron skillet on low heat and place the duck skin-side down, pressing it down with a weight.

Cook the duck for 6-7 minutes until the skin is crispy and brown, allowing the fat to render.

Remove the duck from the skillet and let it rest for 15-20 minutes.

In the same skillet, add extra virgin olive oil and heat it until hot.

Add ginger, garlic, and shallot to the skillet and stir until aromatic.

Add the chopped vegetables (green onion, bell pepper, red onion) and sweat them for a few minutes.

Crack two eggs into the skillet and scramble them with the vegetables until set.

Add the cooked rice to the skillet and stir-fry with the vegetables for a few minutes until heated through.

Season the rice with black pepper and soy sauce, mixing well to combine.

Add honey to balance the flavors and stir everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens