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Dinner

Quick Duck & Scallion Fried Rice

March 14, 2022

A restaurant quality dinner that can be whipped up in 20 minutes or less!

The key here is to use leftover rice, which saves a ton of time and makes for the perfect fried rice consistency. You should really never use freshly cooked rice when making fried rice. It contains too much moisture and will yield a mushy mess.

Feel free to use the recipe as a guide and sub in any protein / vegetables / sauce / seasoning of your choice.

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Wishbone Kitchen

Duck and Scallion Fried Rice

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Ingredients

  • 1 duck breast
  • 1 egg
  • 1 cup cooked rice
  • ½ cup finely chopped scallions
  • Bachan's spicy BBQ
  • micro greens for garnish

Instructions

  1. Carefully score the duck skin with out penetrating the flesh. Season with salt.
  2. Transfer the duck skin side down into a cold pan, then turn the heat to medium. Allow the fat to slowly render while the skin crisps up, about 5-7 minutes. Flip and cook for another 3-4 minutes for medium rare. Baste with the rendered fat.
  3. Transfer the rendered duck fat to a heat proof container, leaving the duck breast in the pan. Coat in Bachan's BBQ sauce. Flip to coat in the sauce.
  4. Transfer the duck to a cutting board to rest, pouring any remaining sauce in the pan over the duck.
  5. Add 1 tbsp of duck fat to the pan and turn the heat to medium high. Crack the egg into the pan and scramble. Add the cooked rice, breaking up any clumps. Fry for about 3-5 minutes until rice is heated through and crispy in parts, adding additional duck fat if necessary. Turn off the heat, add a splash of Bachan's and the chopped scallions.
  6. Slice the duck and plate over rice. Top with additional sauce, scallions and micro greens.

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