Duck-Fried Rice Recipe

Name: Duck-Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1 cup dry red wine; 1 4-ounce container sugar-coated hot tamarind candy, coarsely chopped; 1/4 onion, thinly sliced; 2 thin slices peeled fresh ginger; 2 small garlic cloves, peeled, smashed; 1 1/2 cups low-salt chicken broth; 1 cup water; 2 tablespoons canola oil; 1 cup shredded cooked duck*; 1/2 cup matchstick-size strips leek, white part only; 1/2 cup coarsely shredded peeled carrot; 1/2 cup chopped stemmed shiitake mushrooms; 3 cups cooked medium-grain brown rice (about 1 1/2 cups uncooked); 1 1/2 cups fresh pea sprouts

Servings: persons

1 cup sugar
1 cup dry red wine
1 4-ounce container sugar-coated hot tamarind candy, coarsely chopped
1/4 onion, thinly sliced
2 thin slices peeled fresh ginger
2 small garlic cloves, peeled, smashed
1 1/2 cups low-salt chicken broth
1 cup water
2 tablespoons canola oil
1 cup shredded cooked duck*
1/2 cup matchstick-size strips leek, white part only
1/2 cup coarsely shredded peeled carrot
1/2 cup chopped stemmed shiitake mushrooms
3 cups cooked medium-grain brown rice (about 1 1/2 cups uncooked)
1 1/2 cups fresh pea sprouts

1
Place sugar, red wine, tamarind candy, onion, ginger, and garlic in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves and tamarind candy melts. Boil mixture until syrupy, stirring frequently, about 8 minutes. Add chicken broth and 1 cup water; simmer over medium-low heat until thick and syrupy and reduced to 1 1/2 cups, stirring often, about 1 hour. Strain. (Tamarind sauce can be made 1 week ahead. Cover and refrigerate.)
2
Heat oil in heavy large skillet over high heat. Add duck and saute until beginning to brown, about 3 minutes. Add leek, carrot, and mushrooms. Stir 1 minute. Add brown rice and stir until heated through, about 3 minutes. Add 1/4 cup tamarind sauce; stir to combine. Season to taste with salt and pepper. Stir in pea sprouts and serve.
3
*Precooked duck can be found in the meat or freezer section of many supermarkets.

1111

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup sugar, 1 cup dry red wine, 1 4-ounce container sugar-coated hot tamarind candy, coarsely chopped, 1/4 onion, thinly sliced, and more.

Yes, Duck-Fried Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck-Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions