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Tuesday, August 27, 2013

Duck Confit Fried Rice


Here's another recipe I came up with from the top of my head to avoid throwing perfectly good leftovers. Especially when the said leftovers is "duck confit". So what's the easiest way to turn your leftovers into another completely different dish? Well, if you have nothing against carbohydrates, then adding pasta or rice is usually the way I go. Sometimes, I will make a salad too, but that is rare. What I do make a lot of times is Fried Rice because MR loves it and if I add some vegetables, it becomes a complete meal in a single dish. My Fried Rice is always Asian-inspired mainly because of the seasoning I use (soy sauce, oyster sauce, or sesame oil). But because Duck Confit is a French delicacy, I thought I'd find a way to make today's Duck Confit Fried Rice Western-inspired. 



First, I remove the bone and shred the leftover duck confit into flakes.



Slice 1 onion. In a wok, I heat 4 tablespoons of oil and caramelized the onion.



Add the shredded duck. Saute.



Add a handful of frozen green peas. Continue to saute.



Add some balsamic vinegar.



Add a pinch of dried herbes de provence and fresh parsley.



Add the cooked rice. Season with salt and black pepper.



Mix together well. Add more balsamic vinegar if needed.



Top with fried garlic flakes and a fried egg. Serve hot and enjoy!


Dinner is served: Duck Confit Fried Rice with a Fried Egg. 

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