Charred Duck Fried Rice
A charred Asian-style duck fried rice with garlic and bok choy, finished with sesame oil, rice vinegar and tamari, served over jasmine rice.
Total time
34 min
Prep
15 min
Cook
19 min
Difficulty
medium
Cuisine
Asian
gluten-freehealthy
Ingredients
4 piecesduck breast
1 cupgarlic
1/2 cupbok choy
4 servingsjasmine rice
1 tspsesame oil
1/4 cuprice vinegar
1/4 cuptamari
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Score the duck breast skin in a crosshatch pattern, season, then place skin-side down in a hot pan to render the fat, about 10 minutes.
2
Add the garlic and bok choy, cooking until softened, about 4 minutes.
3
Stir in the sesame oil, rice vinegar and tamari for 4 minutes.
4
Cook the jasmine rice separately and fluff with a fork.
5
Let the duck simmer for about 5 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
267
Protein
10.1g
Fat
14g
Carbs
26.7g
Fiber
1.7g
Sodium
531mg
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★★★★★
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