Back a few years ago it was all the rage to take a supermarket roasted chicken and find a multitude of ways to turn it into a tasty meal. I don't know who came up with that idea but how can you make a tasteless, over-salted bird into something you actually want to serve to guests.
I say, move over supermarket roast chicken, and instead head right down to Chinatown. I haven't had a barbecue duck that wasn't absolutely delicious. With its crispy skin and five spice flavours it is one of my favourite meats to pick up when I am in the city.
Of course, you can make a meal of it but for a change and to make it stretch a little farther try this easy fried rice. It's simple with only a few ingredients and can be a meal in itself.
If the skin loses its crispness just put the meat, skin side down, in a cast iron skillet or wok and re-crisp. Leave the fat in the pan and use it in the stir fry. Be sure to make the rice ahead of time so it can cool. Warm rice does not brown in the pan.
Barbecue Duck Fried Rice
1 Chinese style barbecue duck
3 teaspoons sesame oil
2 eggs, beaten
6 green onions, shredded
1 cup snow peas, thinly sliced
2 cloves garlic, finely chopped
1 orange, segmented
1 teaspoon orange zest
3 cups cooked and cooled Jasmine rice
1 tablespoon light soy sauce
Remove the duck meat from the bones keeping the skin in tact. Save the bones to make stock.
Using a wok or cast iron skillet re-crisp the duck skin, if necessary. Set aside. If you are not crisping the skin put the duck meat in a pan to heat it before adding to the fried rice.
Add sesame oil to pan and heat until almost smoking. Pour the beaten eggs into the skillet or wok and move it around so it coats the bottom. Cook only until done making a very thin omelet. When fully cooked remove it to a cutting board and cut into thin strips. Set aside.
Stir fry green onions, snow peas and garlic for one minute. Add cold rice and heat through. Add chopped omelet, orange segments and zest. Stir fry for one minute. Add soy sauce and duck meat. Serve immediately.