Duck Fried Rice Recipes

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DUCK FRIED RICE

Make and share this Duck Fried Rice recipe from Food.com.

Provided by teserd

Categories     Duck

Time 45m

Yield 6 , 2-4 serving(s)

Number Of Ingredients 11



Duck Fried Rice image

Steps:

  • cook rice and set aside to cool.
  • shred duck meat, mix with soy sauce, add pepper to taste and set aside.
  • When rice has cooled, heat 1 tablespoon peanut oil in a large wok or skillet. Add onion and sauté on medium until golden. Stir in curry powder. Add remaining oil, stir in eggs and quickly scramble them. Fold in duck meat with soy sauce, cooked peas and rice. Cook on medium heat until rice is heated through and ingredients are well blended. Season with salt.
  • Fold in half the scallions, transfer rice to a serving dish and scatter remaining scallions on top.

Nutrition Facts : Calories 946.3, Fat 20.2, SaturatedFat 4.2, Cholesterol 211.5, Sodium 590.7, Carbohydrate 164, Fiber 6.9, Sugar 6.2, Protein 23.9

2 cups long-grain rice
1 duck leg, and thigh skinned and boned
1 tablespoon soy sauce
fresh ground black pepper
2 tablespoons peanut oil
1 medium sized onion, finely chopped
2 teaspoons curry powder
2 large eggs, lightly beaten
salt
4 scallions, trimmed and minced
1/2-1 cup cooked peas

DUCK FRIED RICE

This is how I like to use up leftovers from our favorite take-out meal of Chinese roast duck and barbequed pork. Ingredient amounts may vary depending on what's left from your meal. But fried rice dishes are very forgiving.

Provided by foodelicious

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 7



Duck Fried Rice image

Steps:

  • Cook the duck skin and fat in a wok or large skillet over medium heat until the skin is crispy, and the fat has rendered, about 10 minutes. Increase heat to medium-high, and stir in the duck meat, pork, half of the green onions, and the soy sauce. Cook and stir until the meats are heated through, about 5 minutes.
  • Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of the rice, exposing the bottom of the pan. Pour in the beaten eggs and stir until the eggs have scrambled. Then stir the scrambled eggs into the rice along with the rest of the green onions. Toss and stir until the rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 35.8 g, Cholesterol 143.8 mg, Fat 15.7 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 5.3 g, Sodium 527.6 mg, Sugar 0.9 g

1 cup chopped Chinese roast duck meat, skin and fat separated and set aside
½ cup thinly sliced Chinese barbecued pork
6 green onions, thinly sliced
2 tablespoons soy sauce
2 eggs, beaten
3 cups cooked long-grain rice
salt and pepper to taste

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.

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield 6 servings

Number Of Ingredients 11



Duck Fried Rice image

Steps:

  • 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.
  • Shred duck meat, mix with soy sauce, add pepper to taste and set aside.
  • 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.
  • Fold in half the scallions, transfer rice to a serving dish and scatter remaining scallions on top. Serve.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 12 grams, Carbohydrate 53 grams, Fat 18 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 369 milligrams, Sugar 1 gram, TransFat 0 grams

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

DUCK FRIED RICE WITH NAPA CABBAGE

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14



Duck Fried Rice with Napa Cabbage image

Steps:

  • Heat 3 tablespoons of the peanut oil in a wok or large non-stick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, garlic, ginger, and red pepper flakes; stir-fry for 1 minute until fragrant. Add the cabbage, mushrooms, and peas, stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok.
  • Put the pan back on the heat and coat with the remaining 2 tablespoons of oil. When the oil is hot, pour the eggs into the center of the pan. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg to combined well, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables to the pan and moisten with the soy sauce. Toss everything together to heat through and season again with salt. Spoon the fried rice out onto a serving platter, lay the pieces of duck on top and garnish with cilantro.

5 tablespoons peanut oil
2 shallots, thinly sliced
2 garlic cloves, minced
2-inch piece fresh ginger, peeled and grated
Pinch red pepper flakes
1 small head Napa cabbage, cored and chopped
1 (8-ounce) can straw mushrooms, drained and rinsed
1/2 cup frozen peas, run under cool water for 2 minutes to thaw
1 generous pinch kosher salt
2 large eggs, lightly beaten
1 pint cooked long-grain white rice
3 tablespoons soy sauce
1 cup cooked duck meat, cut in pieces
Fresh cilantro leaves, for garnish

DUCK FRIED RICE

Provided by Suzanne Hamlin

Categories     main course

Time 5m

Yield 6 servings

Number Of Ingredients 9



Duck Fried Rice image

Steps:

  • Flake the rice so that the grains do not stick together. Set it aside.
  • Heat the oil in a wok or large skillet until it is almost smoking. Add the duck pieces, and cook for about 30 seconds, stirring quickly with a metal spoon or spatula. Add the rice, stirring rapidly.
  • Quickly make a well in the center of the rice, and add the eggs, stirring constantly. When they are just beginning to scramble, quickly incorporate the rice by stirring in a circle.
  • When the rice and eggs are blended, add the peas and salt. Stir in the oyster sauce, scallions and bean sprouts, if desired. Cook, stirring, for about 30 seconds, and serve immediately.

Nutrition Facts : @context http, Calories 718, UnsaturatedFat 8 grams, Carbohydrate 129 grams, Fat 12 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 595 milligrams, Sugar 2 grams, TransFat 0 grams

5 cups cold, cooked long-grain rice
3 tablespoons peanut, vegetable or corn oil
1 cup duck meat cut in small cubes
3 large eggs, lightly beaten
1 cup fresh or frozen peas
2 teaspoons fine sea salt
2 1/2 tablespoons oyster sauce
1 cup chopped scallions, including some of the green
2 cups bean sprouts, optional

HONEY & GARLIC DUCK FRIED RICE

Get more duck for your dollar by featuring it in this delicious fried rice also loaded with an abundance of yellow and green veggies - and plenty of garlic! Prep time includes marinating duck breast; cook time includes 45 minutes of cooking rice.

Provided by EdsGirlAngie

Categories     Duck Breasts

Time 3h45m

Yield 3-4 serving(s)

Number Of Ingredients 20



Honey & Garlic Duck Fried Rice image

Steps:

  • In a plastic zipper bag, combine cubed duck breast with soy sauce, hoisin sauce and 2 sliced garlic cloves; marinate in refrigerator at least 2 hours.
  • Prepare brown rice: in a large saucepan, cook 2 minced garlic cloves in vegetable oil until golden; add rice and saute until aromatic, then add broth.
  • Bring to a boil then reduce heat and cover; simmer on low heat for 45 minutes or until rice is tender and liquid is absorbed.
  • While rice is cooking, shred the yellow squash; drain baby corn; slice green onions; scramble eggs in 1 tablespoon vegetable oil and set aside; and steam pea pods and chopped bell pepper together for 1 minute (plunge them into cold water when done steaming to stop cooking and keep them crisp).
  • In a large skillet over medium heat, heat 2 tablespoons vegetable oil and cook cubed marinated duck with the marinade and green onions for 10 minutes.
  • Add cooked rice and raise heat a bit; cook, stirring constantly until marinade is thickened, about 10 more minutes.
  • Stir in honey, soy sauce, sesame oil and garlic powder; cook another 5 minutes to blend.
  • Stir in pea pods, peppers, shredded yellow squash, baby corn and scrambled eggs.
  • Cook another 3 to 4 minutes, just until vegetables and eggs are heated through.
  • Serve immediately.

1 lb boneless skinless duck breasts, in 1/2 inch cubes
4 tablespoons soy sauce or 4 tablespoons tamari soy sauce
2 tablespoons hoisin sauce
3 cloves garlic, sliced
1 tablespoon vegetable oil
2 cloves garlic, minced
2 cups chicken broth
1 cup brown rice
2 tablespoons vegetable oil
6 green onions, white and 1/2 of green,sliced
1 cup Chinese pea pod, trimmed
1 small summer squash
1/2 yellow bell pepper, chopped
1 (10 ounce) can stir-fry baby corn
1 tablespoon vegetable oil (to scramble eggs)
3 eggs, beaten
2 tablespoons honey
1 tablespoon soy sauce or 1 tablespoon tamari soy sauce
2 teaspoons sesame oil
1/2 teaspoon garlic powder

DUCK-FRIED RICE

Provided by Suzanne Tracht

Categories     Duck     Ginger     Mushroom     Rice     Side     Sauté     Stir-Fry     Quick & Easy     Leek     Fall     Winter     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 17



Duck-Fried Rice image

Steps:

  • For tamarind sauce:
  • Place sugar, red wine, tamarind candy, onion, ginger, and garlic in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves and tamarind candy melts. Boil mixture until syrupy, stirring frequently, about 8 minutes. Add chicken broth and 1 cup water; simmer over medium-low heat until thick and syrupy and reduced to 1 1/2 cups, stirring often, about 1 hour. Strain. (Tamarind sauce can be made 1 week ahead. Cover and refrigerate.)
  • For fried rice:
  • Heat oil in heavy large skillet over high heat. Add duck and sauté until beginning to brown, about 3 minutes. Add leek, carrot, and mushrooms. Stir 1 minute. Add brown rice and stir until heated through, about 3 minutes. Add 1/4 cup tamarind sauce; stir to combine. Season to taste with salt and pepper. Stir in pea sprouts and serve.
  • *Precooked duck can be found in the meat or freezer section of many supermarkets.

Tamarind sauce
1 cup sugar
1 cup dry red wine
1 4-ounce container sugar-coated hot tamarind candy, coarsely chopped
1/4 onion, thinly sliced
2 thin slices peeled fresh ginger
2 small garlic cloves, peeled, smashed
1 1/2 cups low-salt chicken broth
1 cup water
Fried rice
2 tablespoons canola oil
1 cup shredded cooked duck*
1/2 cup matchstick-size strips leek, white part only
1/2 cup coarsely shredded peeled carrot
1/2 cup chopped stemmed shiitake mushrooms
3 cups cooked medium-grain brown rice (about 1 1/2 cups uncooked)
1 1/2 cups fresh pea sprouts

PORTUGUESE DUCK RICE

This is a version of the classic Portuguese dish of duck & rice, which uses the fragrant, fatty poaching stock from the duck to cook the rice

Provided by Rosie Birkett

Categories     Dinner, Main course

Time 2h15m

Number Of Ingredients 17



Portuguese duck rice image

Steps:

  • Put the duck in your largest pan, cover with water and add the coriander, bay, thyme, star anise, leek top, onion, carrot, orange zest and a grinding of black pepper. Place over a medium heat and bring to the boil, skimming off any scum from the surface. Turn down the heat slightly, cover and simmer for 45 mins, then turn off the heat and let the duck cool in the stock for 15 mins. Drain the stock from the duck, reserving it to cook the rice. Leave the duck to rest until cool enough to handle, then shred the meat away from the bone.
  • Heat oven to 180C/160C fan/ gas 4. To make the rice, heat the oil in a large frying pan over a medium-high heat and sauté the leek, onion and garlic for 10-12 mins or until soft and aromatic. Add the rice and fry for 5 mins or until the grains are turning golden and crispy, and sticking to the pan. Add 400ml of the duck stock and cook for 15 mins, covered, without stirring, or until the rice is puffed and dry.
  • Stir the duck meat and orange juice through the rice, season, then transfer the mixture to an oiled roasting tin or casserole dish. Top with the chorizo and place on a high shelf in the oven to cook for 20-25 mins or until the rice is crisp and golden. Garnish with coriander or mint leaves, and serve with a salad, if you like.

Nutrition Facts : Calories 998 calories, Fat 73 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.1 milligram of sodium

1 whole duck , trimmed of excess fat and jointed
small pack coriander
2 bay leaves
1 thyme sprig
1 star anise
1 leek (green top only, keep the white part for the rice)
1 onion , halved
1 carrot
1 large orange , zested and juiced
2 tbsp olive oil
reserved white part of the leek
1 onion , sliced
1 garlic clove
250g basmati rice
100g chorizo , cubed
mint or coriander leaves, to serve
salad , to serve (optional)

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DUCK-FRIED RICE RECIPE | BON APPéTIT

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Servings 6
Published 2008-10-20
  • Place sugar, red wine, tamarind candy, onion, ginger, and garlic in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves and tamarind candy melts. Boil mixture until syrupy, stirring frequently, about 8 minutes. Add chicken broth and 1 cup water; simmer over medium-low heat until thick and syrupy and reduced to 1 1/2 cups, stirring often, about 1 hour. Strain. DO AHEAD Tamarind sauce can be made 1 week ahead. Cover and refrigerate.
  • Heat oil in heavy large skillet over high heat. Add duck and sauté until beginning to brown, about 3 minutes. Add leek, carrot, and mushrooms. Stir 1 minute. Add brown rice and stir until heated through, about 3 minutes. Add 1/4 cup tamarind sauce; stir to combine. Season to taste with salt and pepper. Stir in pea sprouts and serve.


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From nutfreewok.com


DUCK RICE - FOOD FROM PORTUGAL
Then, add the duck with the spices and six chouriço slices cut into small pieces. Stir and cook over low heat about five minutes, stirring occasionally. Preheat the oven to 180ºC (350ºF). In a baking dish, put a layer of rice, a duck layer and finally, another of rice. Brush with egg yolk, garnish with the remaining chouriço slices and bake ...
From foodfromportugal.com


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