Cooking and Beer

Duck Fried Rice … with a Sunny Side Up Egg!

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1 5 lb duck, thawed and innards removed (save the innards and make a stock later!)
salt and pepper (and LOTS of it)
or
6-7 carrots, loosely chopped
3-4 onions, quartered
4-5 celery stalks, loosely chopped
2. Take your duck and rinse with water
3. Remove from the oven and let rest for about
10 of them. Love it. I think they are perfect for traveling and are a great way to maintain portion control…just make sure you buy the small ones.
Duck Fried Rice
Ingredients
3 tablespoons vegetable oil
1 small yellow onion, minced
½ teaspoon red pepper flakes
salt and pepper
1 small baby bok choy, diced
4 carrots, peeled and diced
1 cup frozen edamame, shelled
1 teaspoon ground ginger
1 tablespoon sesame oil
1 tablespoon sriracha
3 garlic cloves, finely minced
2 cups roast duck meat, shredded (see instructions above for how to roast a duck)
2 cups jasmine rice, cooked per manufacturer’s instructions
4 tablespoons soy sauce or tamari
4 eggs, fried to your liking
¼ cup scallions, green only and sliced thin