It’s hard to tell but about 1/3 of the mass of this fried rice is one huge yellow onion, half cut tiny and half cut gigantic. I had a duck breast that was sous vide in mostly sugar for 18 hours and I wasn’t sure what to make with it, so I defaulted to this!
by pro_questions
8 Comments
IDK if anyone wants to copy this, but here’s how –
# Ingredients:
* 2 _very small_ (probably 1 large) cooked duck breasts
* 1 yellow onion, 1/2” chop
* 1/2 peeled red apple, 1/4” dice
* 2 garlic cloves
* 3tbsp good butter
* rice:
* 3tbsp good butter
* 3c cooked Jasmine rice, day old
* 3 egg yolks
* sauce:
* reduced liquid from sous vide duck (mostly sugar)
* 1/4c soy sauce
* 2tsp toasted sesame oil
* topping:
* 1/2c cilantro leaves
* togarashi (optional)
# Process:
* “Make” the sauce:
1. Make the syrup sous vide duck, but stop after it comes out of the water bath. Cool it down and refrigerate for 1-3 days in the bag to further marinate and firm up. In the bag is just sugar, honey, dark soy sauce, MSG, 1 garlic clove, and 2 tiny duck breasts. 155f for 18h
2. [day-of] Open the bag and strain liquid into a small pot. Set burner to medium heat and heat until liquid is barely simmering. Strain into a bowl, then add the strained liquid back to the now-clean small pot.
3. Reduce sous vide liquid by about half, skimming any foam / scum off of the surface. Once reduced by half, add 1/4c of soy sauce and set aside (off the heat)
4. Set the oven to 425f, fan on. Place cold duck breast on a rack above a parchment paper -lined sheet tray. Once up to temp, cook the duck breasts skin-side-up for ~10 minutes (keep a close eye on it, it loves to burn). You just want the skin to crisp up, it doesn’t matter if the internal temp has reached a particular value — we’ll re-cook the chopped duck when making the fried rice later.
5. Let duck cool down, then chop into 1/3” pieces. The skin and meat will probably separate, that’s fine and inevitable. Set aside while you do any other needed prep work.
* Prepare the rice:
1. Cook rice, at least so much that you’ll have 3c in the end. Just use normal water, no tricks like chicken stock or gelatin.
2. Cook rice and refrigerate for 1-2 days to firm up and become crumbly. 1 days is standard, 2 days is ideal. I like to refrigerate cooked rice in gallon zip-lock bags so you can easily break it up once it’s cold.
3. On the day you’re making fried rice, add 3c of this cold rice to a bowl along with 3 egg yolks. Mix the yolks into the rice, making sure every grain is separate and coated.
* Make fried rice:
1. Add 3tbsp of butter to a large pan (high heat). Heat until bubbling, then add onion and apple. Cook, moving only occasionally, until onion and apple is browned around the edges. Add the garlic and chopped duck, sauté until the garlic starts to turn colors. At the very end, add 1-2tbsp of the condensed duck sauce from the previous step group. Sauté for a minute to coat, then evacuate to a bowl.
2. Add the next 3tbsp of butter to the pan. Once bubbling, add the golden rice. Initially, don’t touch it. You want it to get a little color before you start moving it around.
3. Once starting to change color underneath, start aggressively breaking up the rice, trying your best to get it about 25% crisped up and golden brown (from cooking, not just the yolks)
4. Add the sesame oil and ~3tbsp of the condensed doctored liquid from the sous vide. Sauté a bit to evaporate most of the water and get a good coating on the rice.
5. Add the onion-apple-duck-garlic mix and mix thoroughly. Remove from heat and top with chopped cilantro. Serve hot
This looks incredible
You’re telling me a duck fried this rice?
More like onion fried rice with duck!
Very nice, I was just thinking about making some with the duck confit I have.
kinda want to see the onion now
And a big YES from this cilantro-lover! Oh that looks so good.
tbh i was upset there was no onion pic at the end :/ i wanted to see the big boy