Prep2 hrs 30 mins
Cook1 hr 15 mins
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.
For Duck Breast
- 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
For Brown Rice
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup brown rice
For Fried 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) canstir-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
- 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.
Made this a few nights ago. The 3 star rating could be related to me being somewhat new to duck dishes or my wok skills which I just started using 4 months ago. The recipe was good, but after all the preparation (which was fun), I expected it to be better. My problem (I think) started in step 6, I wasn't able to wait the 10 minutes, my marinade thickened in about 3 minutes.
This was nice, but not quite what I expected. I prepared the rice in advance and marinated the duck overnight. I used frozen veggies, though I defrosted them to drain of the excess water, since they would have made the rice soggy. I left out the squash (couldn't get it) and the babycorn, since the family doesn't like it. I do like beansprouts though, and added like SueL a handful. After frying the duck I removed it from the wok (I don't like it too cooked, so I could increase the temp. Followed the rest of the instructions and added the duck just before serving. BF said it had the fried rice taste but a tiny bit burnt, which could have been a wok problem. Inspite of the honey, it wasn't sweet and the garlic wasn't that strong. I felt it lacked sth to totally convince me. I think I might try adding some ginger. Otherwise a nice recipe, a good combination to get all necessary foodgroups into small children. Thanks for sharing.
This was a bit of a departure for me in the prep of fried rice. I haven't made rice with these particular extra flavorings before and have always used chilled rice myself. I found that this had less of a flavor like fried rice and more like the taste of a stir-fry. The flavor of the garlic and duck really didn't come through and was overwhelmed by the flavor of soy. I did add a handful of bean sprouts to mine as I like the flavor of those. I also shortened the cooking time just a bit, as the marinade thickened upon cooking the duck and the later steps would have caused me to burn the rice had I cooked it as long as stated. It was a good use of contest ingredients, however, and I wish you luck in the contest!