duck fried rice

several weeks ago

i tried my hand at crispy duck

and boy was that somethin'

do you remember cartoon eating

where after eating a big meal

they would use the bones of whatever they ate

to pick their teeth

well

after all the work that went into that duck

that was me

i wasn't going to let a single bit of it 

go to waste

it became several meals

(but i did draw the line at picking my teeth with it) 

one of which

is this easy and simple

duck fried rice

it might not be authentic

but it is G double O

GOOD

try it

see what you think

duck fried rice

(printable recipe)

1 Tbs or so peanut or vegetable oil

1 cup cooked duck--chopped or shredded with skin

(if you are looking for a recipe, i have one here)

2 cups cooked rice

1scallion--chopped

1/2 tsp finely chopped garlic

handful of fresh cilantro--stemmed

1 egg--lightly whisked

2 Tbs hoisin sauce

2 tsp light soy sauce

1 tsp mirin

1/2 tsp grated fresh ginger

1/4 tsp (more or less if you like/dislike heat) hot chili sauce

dash sesame oil

in a small bowl, mix together the hoisin, soy, mirin, ginger, chili sauce and sesame oil.  set aside. place wok on high heat and once heated, add the peanut or vegetable oil.  immediately toss in the duck to crisp up a bit.  add the garlic. do not let the garlic brown. add the egg and stir so it doesn't cook in a lump...push it up the sides of the wok, then toss in the rice and the scallions. stir to break up the rice, but also to incorporate the egg and the other bits into the rice. add the hoisin mixture and cook until it is absorbed. at last minute, toss in the cilantro.  this should all take less than 10-15 minutes to throw together. for the most part, you can increase or decrease the amount of everything in this recipe. it is a matter of taste.  if you want more duck, toss it in there...no scallions..no problem.  this is a simple dish that is really about what you have on hand, and what you like.  enjoy!

i am linking to

tuesday night supper club

and

hearth and soul blog hop

Tuesday Night Supper Club--fried rice and chicken wings

i do love fried rice

and am partial to the thai version

over the chinese

flavor aside

i like my fried rice more moist than dry

authentic or not

for tonight's dinner

i am serving baked chicken wings

along with the rice

just a simple way

to get a bit more protein into the meal

and they taste good

Fried Rice
(printable recipe)

olive or peanut oil

3-4 cups cooked rice

1 zucchini--cut into julienne

1 large carrot--cut into julienne

1 cup straw mushrooms or sliced button mushrooms

3 green onions--chopped

3 eggs--lightly beaten

salt and pepper to taste

generous handful pignoli nuts

scant handful raisins

1/4 cup chicken or vegetable broth

1/4  light soy sauce

2 Tbs tomato paste

2 Tbs oyster sauce

1 Tbs seasoned rice vinegar

2 large garlic cloves--finely chopped

1" piece ginger--peeled and finely chopped

1/4 tsp chinese chili paste (optional)

in a small bowl mix together the broth, soy sauce, tomato paste, oyster sauce, rice vinegar, garlic, ginger and chinese chili paste (if using).

heat oil in a large skillet or wok.  fry the carrots, zucchini and mushrooms until they just start to brown, stirring frequently.  add the salt and pepper to just season (a generous pinch each).  pour in the egg and stir until the egg is evenly distributed, fully scrambled and cooked through.  toss in green onion, then the rice.  Stir and mix together, then add the sauce all at once. toss in pignoli nuts and raisins. stir until it is evenly distributed.  taste for salt and pepper and additional soy sauce.  

Chicken Wings
(printable recipe)

10-12 wings

1/3 cup light soy sauce

2 Tbs honey

1/4 tsp garlic powder

mix together and pour over chicken wings. let marinate in the refrigerator for about an hour or up to 4 hours. heat oven to 400.  remove the wings from the marinade and bake on a cookie sheet until they are mahogany in color and cooked through. this should take about 30 minutes, but oven times vary.

EAT UP!