Duck Rice

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Ingredients

• Duck breast
• shallots
• mushrooms (crimini, shietake)
• green onions
• steamed rice

Duck breast will usually come with the skin, which is really fatty and thick. Separate the mean from the skin/fat and cut up some of the fat that will be used for cooking.

1. Heat a pan to med high and place small amount of the duck fat and some olive oil.

2. Add minced shallots and chopped duck breast. Add salt and pepper.

3. Let the meat brown a bit and add finely chopped mushrooms. Then add soy sauce to taste.

4. Turn off heat and add chopped green onions.

5. Serve on top of steamed rice.

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  JaiLovesCake says

  this looks great , i would add a bit of mirin though and tamari in place of regular soysauce. but im no duck expert i just love to eat it .lol

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  iconsam says

  Hmm I'm thinking the tamari might not work too well with the gaminess of duck. But I like the mirin idea. I didn't want to make it too Japanesey, and more like Taiwanese or Chinese street-food like.

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  yongfook says

  If you want to go Chinesy, Chinese + Duck = Five Spice. Rub it on the meat before cooking.

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  trashystereo says

  I love anything that has duck in it. This dish would only be better if it had the SKIN tossed in as well! Yum!

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  iconsam says

  YF > You're right. Five Spice... Good idea. trashystereo > I agree. I wish I knew how to make the skin so crunchy and tasty.

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  celia says

  This looks absolutely yummy!

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  iconsam says

  Haha thanks. It was the result of a "Sam's Freestyle (tm)" session. Mostly done with leftovers. But I think the five spice would be perfect. I was thinking of putting some heat like red chili or sriracha, but then I thought that would kill the flavor of the duck + mushrooms.

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  rachel says

  to make the skin go crisp (this is just one way), leave your duck breast whole, then pat it dry and give it a good rub with a little salt. let it sit for about 10 min then heat a little oil in your non stick pan and fry it skin side down for about 5-7 minutes (this renders the fat so you're left with crispy skin). Turn it over and cook it for another minute or so. After that, remove it from the heat, chop it up, and add it back to the pan with the rest of your seasoning. :)

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  iconsam says

  Thanks for that! The skin of the duck is so thick that I got intimidated by how much fat would actually render out from it. I'll give this a go.

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  rachel says

  if the skin is really fat, what you can do is heat the pan on high first to sear the skin, then after a minute or two, lower the heat so the fat gets all rendered out without the skin turning to charcoal. try it out and let me know how it goes?

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  iconsam says

  Rachel > Thanks! I will do so. I'll try to make this dish again with the crispy skin intact.

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  SmerkyGrl says

  Mmmmmm duuuuuck sounds great about now.

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  Judy says

  Oh my god rachel - you make duck sound like such a TURN ON..

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  tommy says

  I made this last night with yongfook's suggestion of a five-spice rub (added sugar and ground szechuan pepper too) and rachel's tip to keep the skin crispy. It worked out well, thank you!

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