Honey Garlic Duck Fried Rice Recipes

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DUCK FRIED RICE



Duck Fried Rice image

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

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

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

DUCK FRIED RICE



Duck Fried Rice image

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

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

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

DUCK WITH HONEY, SOY, AND GINGER



Duck with Honey, Soy, and Ginger image

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Provided by Ollie Martin

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

2 duck breast halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
½ cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh ginger
1 tablespoon tomato sauce
1 pinch chili powder
1 teaspoon lime juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
  • Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
  • Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
  • Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g

HONEY & GARLIC DUCK FRIED RICE



Honey & Garlic Duck Fried Rice image

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

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

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.

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