Duck Fried Rice … with a Sunny Side Up Egg!
Cooking and Beer
Cooking and Beer
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Ingredients

  • 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

Instructions

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