Roasted Asian Duck Breast & Confit Fried Rice Duo
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Rated 5.0 stars by 1 users East Meets West 4-6 24 hours 2 hours 25 minutes This is the perfect GLAM dish to serve for your fabulous dinner parties or for that romantic evening... packed with rich flavors & a to die for -spin on fried rice that will easily become your favorite dish...Go Glam or Go Home! Lollygag 1 Whole 5-6 Pound Peking Duck 1 Tbsp. Chinese five spice seasoning 1/2 C. Orange Duck sauce or Apricot preserves 2 Tbsp. Hoisin Sauce 1/2 C. Chicken stock 1 Tbsp Kosher salt 2-3 Grinds of fresh cracked pepper 2 C. Left over/day old white rice or Jade rice 1 C. Left over/ day old Forbidden rice 1 Large Egg 1 Tsp. Olive oil 1 Tbsp. Sesame oil 1/2 C. Green onions- Chopped 2 Large Shallots- Chopped 1/4 C. Shiitake mushrooms- Roughly chopped 1/4 C. Fresh string beans- Trimmed and cut into 1/2” pieces (optional) 1/2 Tsp. Chinese Five Spice seasoning-Link 1 C. Duck-Chopped into small pieces including skin( the more the merrier!) 1 Tsp. Fresh Ginger Puree 2 Tbsp. Hoisin sauce 1/2 Tsp. Asian Chili oil 1 Tsp. Fish sauce 3 Tbsp. Soy Sauce Defrost the duck the day before and rinse well with cold water. Store in refrigerator for the next day. Preheat the oven to 395 degrees F. Remove the duck from fridge and pat dry with a paper towel and remove any remaining feathers or spikes. Score the top of the duck with a sharp knife. Then combine the preserves, hoisin, and Chinese Five Spice, and chicken stock in a bowl and mix well. Place the duck in a large baking pan or dutch oven with a rack to raise it up slightly from the bottom of the pan. Rub entire duck with marinade, reserving a small amount for later. Then sprinkle with salt and pepper. Place duck in a baking pan or dutch oven fitted with a rack to raise the duck slightly up from the bottom of the pan and roast for 1 hour 40 minutes. Check half way through to baste with more sauce. When time is up, check to see if it has reached a temp. of 165 degrees. If not, then return to oven for another 15-20 minutesand check again. Continue until it has reached temperature. Remove from oven and place the duck on a large cutting board with tin foil over it to rest for a 20 minutes Slice the duck when ready and cover with foil again to keep moist, pulling aside 1 C. of meat for the fried rice. Heat 1 Tbsp. of oil and 1 Tbsp. of Sesame oil in a large wok or deep skillet over medium high heat. Add the onions and duck and sauté until browned and slightly crispy. Add the day old rice to the pan and stir well. Add the rest of your vegetables to the pan and cover to simmer for 5-10 minutes. Combine all of your sauce ingredients in a small bowl and mix well. Add the mixture the pan and mix to combine well, cook for another 2-3 minutes, then make a well in the center of your pan for the egg. Add the egg to the well and quickly stir into the rice until it's cooked. Remove from heat and serve. Plate the rice using 3-4” a round stainless steel serving rings, or scoop into a nice mound on each plate. Slice your warmed duck into thin pieces onto each plate surrounding the rice and drizzle with a bit of the leftover warm Au jus from the pan of roasted duck or a bit of hoisin sauce. Top it off with a Lychee Saketini and you're golden! * The duck can be prepared the day before, then reheated slightly to cut down on the total cook time on the day of dinner party. * This fried rice is easily made with variations with chicken, Korean BBQ Pork, or vegetarian by omitting the meats and subbing fish sauce with coconut aminos.Roasted Asian Duck Breast & Confit Fried Rice Duo
Category
Servings
Prep Time
Cook Time
Ingredients
Roasted Asian Duck
Duck Fried Rice
Duck Fried Rice Sauce
Directions
Roasted Asian Duck
Duck Fried Rice
Assembly
Recipe Note
Enjoy!