My favourite thing to do with duck remnants is duck fried rice. Why? Because I often have veggies that I need to use that are going bad, and it's a good way to use leftover rice that is too dry for normal consumption. But man, roasted, boiled, then STIR-FRIED? This duck is going through a lot, and my dad calls it duck cruelty... after helping himself to seconds of the duck fried rice.
Duck Fried Rice
|My lunch with dad - he steamed the siew choi with the|
siu mai. I just added it to my rice.
Prep time: 30 minutes for cutting
Cook time: 15 - 20 minutes
1 tsp oil (or duck fat from skin)
3 dried shitake mushrooms (soaked and then diced finely)
leftovers of 1 duck carcass or about 1 cup of duck pieces (deboned, shredded)
1.5 - 2 cups of rice (semi-dried, best if it was cooked the night before)
1 green onion (chopped)
1 clove garlic (minced)
1/2 medium onion (more or less dependent on the amount of fat you want to soak up) (diced)
1 tbsp hoisin sauce
1 tbsp soy sauce or tamari
1 tsp sugar
Random veggies for colour and flavour (pick and choose, I may or may not always have these):
1 small carrot (finely diced) - need to add with onion to cook longer for softness
1 small red/yellow/orange pepper (diced)
kale, spinach, broccoli (diced)
Whatever else you find in your fridge you want to add
Heat oil in pan or wok until hot. If you have the duck skin separated from the duck meat, add that in first. The oil from the duck skin should render out.
When oil/fat is heated, add garlic to flavour the oil/fat.
Then add the minced onion and mushrooms (and diced carrots if you want to at this point). Stir-fry until aromatic and/or caramelized.
Add shredded duck. Stir-fry until heated, then add veggies.
Push everything to one side and then add the flavouring ingredients (hoisin, tamari, sugar) and mix well into the veggies and duck.
If there is still too much oil, push everything to one side, and then scramble in the egg to soak up the leftover oil. After the egg is cooked, you can mix it with the rest of the ingredients.
Finally, add rice and mix well - stir fry until desired temperature and consistency (my rice usually comes cold, straight out of the fridge).
Serve. Top with green onions.
Best thing about fried rice? It tastes better the next day. :)