Duck (Teal) and Pork Fried Rice

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

Ingredients
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.

Boil 3 cups of long grain rice and set aside. Chop up 4 green onions and beat 2-3 large eggs and set them aside. Combine half of the green onion along with with the duck meat and pork meat in the pan with the remaining butter from cooking the meat earlier. Add 4 tbsp of soy sauce and cook for 5-6 minutes over Medium-High heat.



Add the cooked rice to the pan and mix it in well with the meat. Reduce the heat to Medium-Low and cook for 5-6 minutes stirring frequently to keep it from sticking to the pan. Push the rice to the sides leaving an opening in the middle of the pan for the eggs. Cook the eggs while stirring frequently until scrambled and then stir the egg into the rice mixture. Add in the remaining green onion and continue to cook for 5-6 minutes. Add the optional toasted Sesame seeds and Uncle Chris' Seasoning to the rice and stir in well.



Once served we add in Sriracha, Hot Yellow Mustard and additional Soy Sauce to personal taste.

Looks fantastic!

That looks pretty damn tasty sir!

Thanks fellas! It's a nice break from the more traditional recipes for duck that can get a bit repetitive. Another option is to tenderize the breast by hammering them out and then dredging them in flour and egg prior to cooking them. I plan to do that the next time I cook this.

Its been too long.

Looks great

You did this right. I cannot stand peas and carrot in fried rice

Pork Fried Rice I bet was good.

And I thought II was the only one!

Tex68w man I thought I was the only one that did duck fried rice. Looks good. I also do spam fried rice, kind of a Hawaiian recipe. Quick question why less teal breasts when you brine? Is it because they plump up?

FYI I use uncle bens jasmine rice to do all my fried rice. I really like the flavor and texture reminds me of my little Japanese grandma.

I have used less and I have used more duck when I've made this, it's more or less dependent on who will be eating it and/or how much was in the package that I thawed out lol. The misses isn't much for gamey foods so if it's just us I'll use less, that sort of thing.

I've never made Spam fried rice but I have used it in camp for sandwiches and breakfast tacos, it's pretty versatile. And thanks for the pointer on the rice, I'll have to give the Jasmine rice a try next time.