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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.
Ingredients
Instructions
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.
Add the garlic and bok choy, cooking until softened, about 4 minutes.
Stir in the sesame oil, rice vinegar and tamari for 4 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the duck simmer for about 5 minutes so the flavors meld.
Taste and adjust the seasoning.
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.
