Peking duck is a staple in Beijing, China. historically, your entire roast duck is skillfully sliced in entrance of the visitors. the nice shavings of the crispy pores and skin are first eaten with steamed Chinese language pancakes, together with a wide range of seasonings. the leftover meat is then made right into a stir-fry, typically served alongside lettuce leaves to make lettuce wraps; whereas the remainder of the carcass is then became a wealthy duck broth to make soup. completely different eating places even have completely different offers for leftover Peking duck dishes. One other widespread method to serve leftover duck meat is by making duck fried rice.
I’ve a bunch of leftover duck meat from the halal Cantonese roast duck that I obtained as a DIY meal package from the rice guys (extremely advocate by the best way). regardless of my lack of carving expertise, we managed to get pleasure from it Peking Duck fashion. then I intentionally lower the wings to avoid wasting them for a distinct dish after which shredded all of the remaining meat to make this Duck Fried Rice. the carcass, in fact, was being saved to make a duck broth which I later loved as a noodle soup.
Save that duck fats!
Whether or not you are consuming an entire Peking duck or simply common slices of roast duck from a Chinese language restaurant, the duck ought to have a great quantity of fats. put it away this isn’t the time or place to get everybody well being aware. duck fats is essential to this duck fried rice recipe.
duck fats provides additional umami taste to the dish. you simply cannot skip it.
the rice boys duck received an excellent quantity of fats with out being too fatty. it’s unbelievably juicy and I’ve saved it in a jar with the fats.
methods to make duck fried rice
leftover rice. at all times use leftover chilled rice. it is because freshly cooked rice carries an excessive amount of moisture and can make the fried rice soggy and mushy in texture.
Warmth the duck fats in a big wok over excessive warmth. begin with frying the sliced garlic till aromatic and virtually crisp. add chopped onions and crimson chili flakes, cook dinner till softened. then add the combined greens. I used frozen packs right here, which had a mix of chopped carrots, peas, and corn. fry till the greens soften.
add the remaining duck meat, ideally with out the pores and skin. I’ve crushed them earlier than cooking. season with cumin powder and sauté till nicely blended. then add the rice and sauté for a couple of minutes. add darkish soy sauce and hoisin sauce. let the rice sit for a bit so you may get a barely charred taste.
in the meantime, beat the eggs in a bowl with a pinch of salt and sesame oil. push the rice across the sides of the wok till a small nicely varieties to pour the overwhelmed egg into. wait till the edges of the egg have set earlier than sautéing every part collectively till blended.
Final however not least, garnish with chopped scallions and prime with some leftover sliced duck if desired. Somewhat tip for reheating leftover sliced duck, I extremely advocate doing this in an air fryer because it helps the pores and skin retain its crisp texture! When you like, you can too drizzle some chilli oil on prime and gown with extra hoisin sauce.
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