I posted this on a few other forums back in Early Teal season but I thought I'd share it here since I just whipped up some this week.
Duck (Teal) and Pork Fried Rice
1-1.25lb boneless pork butt or shoulder cooked
8-10 Teal breasts (4-5 Teal breasted) *brined for 12-24 hours
3 cups long grain rice boiled
2-3 large eggs beaten
4 green onions chopped
1 stick of unsalted butter
1 tbsp coarse Sea Salt
4 tbsp soy sauce
1 tbsp Uncle Chris' Seasoning (substitute any all-season spice) *Optional
1 tbsp Toasted Sesame Seed *Optional
I started with a small boneless pork butt which I cooked up Carnitas/Pulled Pork style (find any number of recipes for Pork Butt or Shoulder), it rendered around 1lb of cooked meat. I fried the Pork Butt in a pan for 5-6 minutes over Medium-High heat with 1/2 stick of butter and then removed it from the pan and set it aside.
Remove the duck breasts from the brine and let them sit out for 20-30 minutes to get to room temperature. Reuse the butter in the pan from the pork, add and melt the other 1/2 stick of butter and cook the duck breasts for 3-4 minutes on each side over Medium-High heat, remove and set aside to cool. Chop the breast meat into bite size pieces.