Tuesday, February 21, 2012

Duck Fried Rice

I was really bummed when I missed the first Iron Chef Challenge featuring Maple Leaf Farms duck so I knew I had to participate when Ott, A brought it back this month.

I was craving some fried rice so I decided to see if I could create some Duck Fried Rice.

It turned out quite well, if I do say so myself.

Here's what I started with...

I used a Maple Leaf Farms Rotisserie Roast Half Duck, though you could use the regular Roast Half Duck or even their Ready to Cook Duck Breasts.

I defrosted the duck and divided it in half. I set aside one part to enjoy later and cubed the other half. It's already seasoned but I put a few dashes of Soy Sauce on it and set it aside.

I fixed the package of SteamFresh rice and veggies as directed and put it in a skillet with a little bit of oil. I cooked it for 3-4 minutes.

As the rice was cooking, I steamed the snow peas. They came in a great package that I just had to pierce and throw in the microwave for 2 minutes.

When the rice was cooked, I separated it in the middle and added an egg. I cooked the egg with the rice.

Once the egg was cooked, I added in the duck and snow peas.

While that started to warm, I melted a 1/4 cup of butter and a teaspoon of minced garlic. Once melted, I added it to the duck fried rice mixture and stirred.

Then serve it up with some soy sauce and enjoy! This made two large servings or three smaller ones.

It was good take on traditional Chicken Fried Rice and the duck added a lot of flavor. If you don't care for garlic, you could use stir-fry sauce or soy sauce or teriyaki sauce instead of the butter/garlic mix.

Here's the recipe...

Duck Fried Rice

Half of a Maple Leaf Farms Rotisserie Roast Half Duck (or their Roast Half Duck or a Duck Breast), cubed or shredded
Package of SteamFresh rice with vegetable (cooked as directed on package)
1 egg
Package of snow peas  (cooked as directed on package) or other vegetables of your choice
Soy Sauce
1/4 cup butter
1 t. minced garlic

Add 3-4 dashes of soy sauce to the shredded or cubed duck and set aside.

Heat a skillet with some oil and add the rice with vegetables. Cook for 3-4 minutes. Make room in the middle of the skillet and add the egg. Stir until the egg is cooked. Add snow peas and duck.

While egg is cooking, melt the butter and minced garlic. Add to the rice mixture and stir until heated through.

Serve with soy sauce and enjoy.


  1. Thanks for the recipe, Megan. Duck is a great substitute in chicken recipes to give dishes more flavor. I'm sure the spices from the Maple Leaf Farms Rotisserie Half Duck meat gave it a little something extra, too!

  2. I'm uber impressed with your culinary awesomeness, Megan!! :) The bar is raising for my next visit!

  3. Love how easy this recipe is and the pairing of duck with asian flavors!! Thanks for entering the Iron Chef Challenge and best of Luck.



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