Recipe courtesy of Hush Public House
Recipe courtesy of Hush Public House
Episode:
Bird, Belly and Beef
Duck Confit Fried Rice with Rayu
Getting reviews...
- Level: Advanced
- Total: 1 day 2 hr 45 min (includes curing time)
- Active: 50 min
- Yield: 4 servings
- Level: Advanced
- Total: 1 day 2 hr 45 min (includes curing time)
- Active: 50 min
- Yield: 4 servings
Ingredients
Duck Confit:
Rayu:
Fried Rice Sauce:
Assembly:
Directions
- For the duck confit: Preheat the oven to 325 degrees F.
- Combine the kosher salt, pink salt and Chinese five-spice in a small bowl and mix well. Sprinkle both sides of the duck legs in a pan. Add the peppercorns, bay leaves, garlic and thyme to the seasoned duck. Mix, cover and cure, refrigerated, for 24 hours.
- Rinse the duck legs under cold water to remove any excess cure, then pat dry. Place the duck legs in the duck fat in a pan, then cover and cook until fork-tender, about 2 hours. Remove the duck legs from the fat, then remove the meat from the bones. Discard the bones and reserve the meat for later.
- For the rayu: In a small pot, add the sesame oil, chile flakes, ginger, togarashi and scallion whites over medium heat until warm, not hot. Turn off the heat and let the flavors bloom for 10 minutes. Reserve for later.
- For the fried rice sauce: In a bowl, whisk together the oyster sauce, soy sauce and brown sugar and reserve for later.
- For the assembly: In a large saute pan or wok, melt the butter and duck fat together. Add the carrots and onions and cook until soft, about 2 minutes. Add the garlic and cook for another minute. Add the cooked rice and toss everything together. Add the duck confit and the peas. Add 1/4 cup fried rice sauce and toss together (save the remaining sauce for another use). Let the rice cook and get a little crispy, then remove from the heat and serve. Garnish each dish with a sunny-side up egg, scallions, sesame seeds and rayu.
