Duck 2 Ways
1 whole duck
½ cup soy sauce
¼ cup finely chopped ginger
½ cup chopped cilantro
2 cups b’gan frozen broccoli
1 cup b’gan mixed veggies
4 cups cooked jasmine rice
¼ cup chopped garlic
4 cups schmaltz or canola oil
1 cup soy sauce
1 cup honey
¼ cup rice wine vinegar
1 bunch cilantro
½ cup chopped scallions
Butcher your duck. Separate the legs from the carcass then season duck legs with salt, place in casserole dish, cover with Schmaltz. Bake 200 degrees for about 5 hours until fork tender.
Whisk all glaze ingredients together.
Score skin of duck breast (being careful not to cut through to the meat) and season with salt. Then roast in oven at 500ºF for 10-15 minutes until golden brown. Baste glaze onto duck and continue roasting for another 10 minutes, until internal temperature reaches 120ºF, while basting again at 2 minute intervals. Remove duck from oven and allow to rest.
Cook jasmine rice as per package directions and cool in fridge or purchase cooked "white rice"
Flake cooked duck leg (duck confit).
Whisk eggs with a table spoon of soy sauce.
Heat fat from duck confit on medium heat. Add ginger, garlic and scallion bottoms and sauté until fragrant and golden brown. Then add broccoli and mixed vegetables. Stir in the rice and then create a wedge in the middle of the pan. Pour eggs into wedge and allow to set then scramble while being careful not to stir eggs in with the rice until cooked through. Then mix and sauté everything together. Add the flaked duck meat and chopped scallions and cilantro. Remove from heat and place on warm serving dish.
Filet the duck breast off the bone then slice. Place duck slices over rice and garnish with some more scallions and cilantro.