It's raining here in San Diego. I know, I know, we don't have it badly at all, but rain and gray call for simple, uncomplicated food. One of my favorites is fried rice. To give a basic dish some oomph, I used duck fat. Using pure fat might sound unappetizing to some, amazing to others, but one way or another, the use of some kind of fat is going to enhance the flavors of the dish.
This time, I had leftovers from half a roast duck I had purchased from a Chinese BBQ joint. It was the duck's head, neck, and a couple of really fatty pieces. I couldn't let it go, so I'm thinking about doing a one-serving broth with the head and neck. What about that fat, though? Perfectly good duck fat should never go to waste.
First, I trimmed the skin and cartilage away from the fat. Then, I cubed it into 1/2 inch pieces. I placed a non-stick wok on the stove, turned the flame to medium-low, and let the fat slowly render out. Remember to keep the heat medium-low or the fat will brown quickly and not melt.
Once I had about 2 tablespoons of rendered fat, I removed the crisped leftovers and made fried rice as usual. Quick and easy. Eating the crispy remnants is completely optional. I did not have leftover meat on hand, but bits of duck or chicken would be excellent in the rice. Also, this will taste just as good with other types of rendered fat (think bacon!).
Everything works better with duck fat. Everything.
Duck Fat Fried Rice
Piece of trimmed duck fat, about 2 inches by 3/4 inch, cut into roughly 1/2 inch cubes
2 teaspoons minced garlic
1-2 tablespoons thinly sliced white onion
2 eggs beaten
3 cups Jasmine rice, cooked and at least one day-old
1-2 tablespoons chopped scallions (this is to taste)
Place a non-stick wok or high-walled skillet over medium to medium-low heat and place cubes of duck fat into pan. Allow the fat to render slowly and prep remaining ingredients. Once there is roughly 2 tablespoons of fat and the remaining bits of cube have browned and crisped, remove the cubes and add the garlic and onions. Cook for two minutes or until tender, then add the beaten egg. Allow to cook half way (still very runny) without tossing, then add rice. Toss rice and egg together and cook thoroughly. Season to taste with salt and pepper. Add scallions and mix well.
This time, I had leftovers from half a roast duck I had purchased from a Chinese BBQ joint. It was the duck's head, neck, and a couple of really fatty pieces. I couldn't let it go, so I'm thinking about doing a one-serving broth with the head and neck. What about that fat, though? Perfectly good duck fat should never go to waste.
First, I trimmed the skin and cartilage away from the fat. Then, I cubed it into 1/2 inch pieces. I placed a non-stick wok on the stove, turned the flame to medium-low, and let the fat slowly render out. Remember to keep the heat medium-low or the fat will brown quickly and not melt.
Once I had about 2 tablespoons of rendered fat, I removed the crisped leftovers and made fried rice as usual. Quick and easy. Eating the crispy remnants is completely optional. I did not have leftover meat on hand, but bits of duck or chicken would be excellent in the rice. Also, this will taste just as good with other types of rendered fat (think bacon!).
Everything works better with duck fat. Everything.
Duck Fat Fried Rice
Piece of trimmed duck fat, about 2 inches by 3/4 inch, cut into roughly 1/2 inch cubes
2 teaspoons minced garlic
1-2 tablespoons thinly sliced white onion
2 eggs beaten
3 cups Jasmine rice, cooked and at least one day-old
1-2 tablespoons chopped scallions (this is to taste)
Place a non-stick wok or high-walled skillet over medium to medium-low heat and place cubes of duck fat into pan. Allow the fat to render slowly and prep remaining ingredients. Once there is roughly 2 tablespoons of fat and the remaining bits of cube have browned and crisped, remove the cubes and add the garlic and onions. Cook for two minutes or until tender, then add the beaten egg. Allow to cook half way (still very runny) without tossing, then add rice. Toss rice and egg together and cook thoroughly. Season to taste with salt and pepper. Add scallions and mix well.
11 bites:
Duck fat is one of those ingredients that makes everything taste better. Isn't it?
Duck fat anything melts in my mouth! I'll have to try this one out. Yum
You're in San Diego? Great! Keep an eye out for a post coming soon about bloggers, baking, and San Diego. :)
Duck is wonderful! It's easily my favorite protein.
Thanks, Lacey! I'll think about it. :)
Hahaha... the key is to use old rice. The fresher it is, the soggier the rice.
Thanks for your comment on my site =) That was my second soda bread. I love soda bread. I'm going to try to make it with wheat flour. I didn't know you were in SD. I've been living here temp for the past 6-ish months. It's a great place. The sun shines constantly except for the few times it rained so far this year. But we're back to sun now, so we can all go out and play!
I agree with your comment. Your voice in the writing is what keeps people coming. Even if the subject of your content changes but the voice remains the same, people will come back just to read about life through your eyes. It's a bit like our fascination as a culture with reality tv!! I follow a lot of blogs haphazardly, but the one I visit everyday without fail no longer talks about food!!
It's a ducky sort of day--you post about duck fat and I about duck ham. :) The next time we have some duck fat we'll have to try this recipe!
Great pic! We'd love for you to share your recipe at dishfolio.com!
you had me at duck fat... will def try this one. i'm still working on my fried rice skills, i'm pretty good at making burnt soggy rice, but not the good stuff :)
Duck fat is wonderful, indeed! ;)