Duck Fried Rice

This is the best use for leftover duck. The dark, rich meat adds a depth of flavor that chicken or pork fried rice can't match, and if you've got rendered duck fat from a previous cook, using that instead of vegetable oil takes it over the top. The secret to great fried rice is day-old rice — fresh rice is too moist and steams instead of frying.

Ingredients

• 2 cups cooked duck meat, shredded or chopped (any species)
• 4 cups day-old cooked white rice, cold from the fridge
• 3 tbsp rendered duck fat (or vegetable oil)
• 3 eggs, beaten
• 1 cup frozen peas and carrots, thawed
• 4 green onions, sliced (whites and greens separated)
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• Sriracha or chili oil for serving (optional)

Instructions

• Heat 1 tablespoon of duck fat in a large wok or skillet over high heat. Add the beaten eggs and scramble quickly, breaking into small pieces. Remove and set aside.
• Add the remaining duck fat to the wok over high heat. Add the green onion whites and garlic. Stir-fry for 30 seconds.
• Add the cold rice, pressing it flat against the wok and letting it sit for 30 seconds to develop a crust before tossing. Repeat several times over 3 to 4 minutes until the rice is hot and slightly crispy in spots.
• Add the duck meat, peas and carrots, soy sauce, sesame oil, and rice vinegar. Toss everything together for 2 minutes.
• Add the scrambled eggs back in and toss to combine.
• Serve immediately, topped with sliced green onion greens and sriracha if desired.

Tips

Use cold, day-old rice. Freshly cooked rice has too much moisture and turns mushy in the wok. Spread cooked rice on a sheet pan in the fridge overnight for the best texture.

High heat is essential. You need the wok screaming hot to get that slightly smoky, charred flavor called wok hei. Don't stir constantly — let the rice sit and crisp for 30 seconds between tosses.

Rendered duck fat is liquid gold. Save it every time you cook duck. It stores in the fridge for months and adds incredible flavor to anything you fry or roast.