Dining and Cooking
In Original Collections

Duck Fried Rice

Many of the earthy beers, those that are intensely flavored but not tilting to sweetness, would be happy matches for this fried rice dish, to serve alongside grilled meat or poultry, or even spiced fish blackened in a skillet or under the broiler. The texture of the rice will be best if it is cooked in advance and given a chance to cool thoroughly before reheating it with the other ingredients.

Ingredients

  • 2 cups long-grain rice
  • 1 confit duck leg and thigh, skinned and boned
  • 1 tablespoon soy sauce
  • Freshly ground black pepper
  • 2 tablespoons peanut oil
  • 4 ounces smoked country bacon, diced
  • 1 medium-size onion, finely chopped
  • 2 teaspoons garam masala or curry powder
  • 2 large eggs, lightly beaten
  • Salt to taste
  • 4 scallions, trimmed and minced
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      534 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 52 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 13 grams protein; 103 milligrams cholesterol; 324 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Place rice in a saucepan and add 3 1/4 cups cold water. Bring to a boil. Reduce heat to very low, cover tightly and continue cooking 12 to 15 minutes, until water has evaporated and surface of rice is pitted with little holes. Remove from heat and set aside, covered and undisturbed, 15 minutes more. Transfer rice to a bowl, fluff with chopsticks, refrigerate at least 30 minutes.
  2. Shred duck meat, mix with soy sauce, add pepper to taste and set aside.
  3. When rice has cooled, heat 1 tablespoon oil in a large wok or skillet. Add bacon and fry just until golden, not browned. Remove. Add onion and sauté on medium until golden. Stir in garam masala. Add remaining oil, stir in eggs and quickly scramble them. Fold in duck meat with soy sauce, cooked bacon and rice. Cook on medium heat until rice is heated through and ingredients are well blended. Season with salt.
  4. Fold in half the scallions, transfer rice to a serving dish and scatter remaining scallions on top. Serve.

45 minutes

Dining and Cooking