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Duck Fried Rice Recipe

Name: ELEMs Duck Fried Rice Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 pieces duck legs (confit-style or pre-cooked confit); 2 tbs neutral oil (if using store confit, to re-crisp); 4 cups day-old jasmine rice (cold, clump-free); 1 cup kimchi, chopped (with 1–2 tbsp of kimchi juice); 2 tbs vegetable oil; 0.5 cup yellow onion, finely diced; 3 tsp garlic, minced; 1 tsp ginger, peeled and minced; 2 tbs soy sauce; 1 tsp dark soy sauce (for color, optional); 1 tsp sesame oil; 1 tsp gochujang (Korean chili paste, optional); 0.5 tsp sugar; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 pieces large eggs; 3 tbsp scallions (green parts), thinly sliced; 1 tsp toasted sesame seeds; 2 pieces lime or lemon wedges; 0.5 cup cilantro leaves, chopped; 0.25 cup Thai basil leaves, chiffonade; 0.25 cup mint leaves, chopped; 1 piece shallot, very thinly sliced; 1 tsp rice vinegar; 0.5 tsp soy sauce (for dressing); 1 tsp neutral oil (for dressing); 0.25 tsp sugar (or honey); 0.125 tsp salt

Inspired by ELEM

Time45m

Serves4

kimchi, confit duck, asian herb salad

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Ingredients

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Confit Duck

3 pieces duck legs (confit-style or pre-cooked confit)

2 tbs neutral oil (if using store confit, to re-crisp)

Rice & Kimchi

4 cups day-old jasmine rice (cold, clump-free)

1 cup kimchi, chopped (with 1–2 tbsp of kimchi juice)

2 tbs Tuscany sunflower oil

Aromatics & Seasoning

1/2 cup yellow onion, finely diced

3 tsp Garlic, minced

1 tsp ginger, peeled and minced

2 tbs Aged soy sauce

1 tsp dark soy sauce (for color, optional)

1 tsp Toasted sesame oil

1 tsp gochujang (Korean chili paste, optional)

1/2 tsp sugar

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Egg & Finish

2 pieces Large eggs

3 tbsp scallions (green parts), thinly sliced

1 tsp toasted sesame seeds

2 pieces lime or lemon wedges

Asian Herb Salad (served on side or atop)

1/2 cup cilantro leaves, chopped

1/4 cup Thai basil leaves, chiffonade

1/4 cup mint leaves, chopped

1 piece shallot, very thinly sliced

1 tsp Rice vinegar

1/2 tsp soy sauce (for dressing)

1 tsp neutral oil (for dressing)

1/4 tsp sugar (or honey)

1/8 tsp Celtic sea salt

Method

Confit Duck

Reheat and crisp duck

If using store-bought confit or pre-cooked duck legs: preheat oven to 375°F (190°C). Place duck legs skin-side up on a baking sheet and roast 10–15 minutes until warmed through and skin begins to crisp. Alternatively, heat 2 tbsp neutral oil in a skillet over medium-high heat and sear duck skin-side down 4–6 minutes until crisp, then flip 1–2 minutes to warm through. Remove from heat, let rest 5 minutes, then shred meat with two forks, discarding bones and excess fat; reserve crispy skin pieces.

Rice & Kimchi

Break up cold day-old rice with your hands or a fork so there are no large clumps. Chop kimchi into bite-sized pieces and reserve 1–2 tablespoons of kimchi juice to use for seasoning.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Add chopped kimchi and stir-fry 1–2 minutes until fragrant and slightly caramelized at edges. Push kimchi to one side.

Add remaining 1 tbsp vegetable oil to the center of the wok. Add diced onion and stir-fry 1–2 minutes until translucent. Add minced garlic and ginger and stir 30 seconds until fragrant, careful not to burn.

Add the cold rice to the wok, breaking up any remaining clumps. Stir-fry on high heat 3–5 minutes, allowing rice to get slightly toasted and mixed with kimchi and aromatics.

Seasoning & Assembly

Stir together soy sauce, dark soy (if using), gochujang, sugar, kimchi juice, sesame oil, salt and pepper in a small bowl. Pour mixture evenly over rice and continue to stir-fry 2–3 minutes until rice is evenly colored and flavored. Taste and adjust seasoning: add a touch more soy for saltiness, or kimchi juice for acidity.

Add the shredded confit duck to the wok and stir-fry 1–2 minutes to heat through and allow flavors to combine. Reserve a few crispy skin pieces to sprinkle on top at plating.

Egg & Finish

Push rice mixture to one side of the wok. Add a little oil if the pan is dry. Crack eggs into the empty side and scramble gently until mostly set but still slightly moist. Fold eggs into the rice so they coat and distribute evenly, cooking another 30–60 seconds.

Stir in sliced scallions and toasted sesame seeds; toss to combine. Remove from heat.

Plate the fried rice. Top with reserved crispy duck skin pieces, a squeeze of lime or lemon, and scatter additional scallions if desired.

Asian Herb Salad

While rice cooks, combine cilantro, Thai basil, mint and thinly sliced shallot in a small bowl. Whisk rice vinegar, soy, neutral oil, sugar and a pinch of salt together and toss with the herbs just before serving to keep herbs bright. Serve a spoonful of the herb salad alongside or on top of each portion of fried rice for fresh contrast.