For the marinade:
- 4 wild duck breasts
- 1 cup orange juice
- 2 cups buttermilk
- ½ cup low-sodium soy sauce
For the fried rice:
- 3 cups prepared Riceland Gold Parboiled Long Grain Rice
- 1 teaspoon cornstarch, blended with ½ cup cold water
- Riceland Rice Bran Oil (or canola oil)
- 1 ½ cups chopped onion
- 5 green onions, thinly sliced, divided
- 1 ½ cups thinly sliced celery
- 1 cup chopped bell pepper
- 2 teaspoons chopped garlic
- 1 – 2 Thai or serrano chilies, thinly sliced
- ½ - 1 teaspoon Thai red chili paste, optional (substitute red pepper flakes)
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 8-ounce can sliced water chestnuts
- 2 cups frozen peas and carrots, thawed
- 2 eggs, beaten with 1 teaspoon water
- ½ cup low-sodium soy sauce
- 1 teaspoon prepared wasabi
- 2 – 3 Tablespoons sriracha
- In a sealable plastic container, mix the orange juice, buttermilk and soy sauce. Add the duck breasts in a single layer. Add additional orange juice if needed to cover the breasts. Allow to marinate for 24 hours and up to 2 days.
- Prepare rice according to package directions. When rice has cooked, remove it from the heat, fluff and cover with a clean kitchen towel. Cover with the lid and allow to sit until cooled completely. Rice may be prepared a day ahead and stored in the refrigerator.
- Spread rice out on a baking sheet and allow to dry somewhat.
- In a small bowl, whisk together the cornstarch and cold water; set aside.
- Remove duck breasts from marinade and wipe clean. Do not rinse. Slice across the grain into approximately 2 x 1 x 1/8-inch pieces.
- Combine the sliced duck with the cornstarch marinade and, using you up to 24 hours.
- Heat a pan or a wok over medium heat until it becomes very hot. Add 2 Tablespoons Riceland Rice Bran Oil, and then add the duck. If the duck seems to stick to the pan, add a little more oil. Separate the duck slices so they cook evenly. Cook 4-5 minutes until browned on all sides. Remove to a clean plate; set aside.
- Wipe the pan or wok clean, reheat and add another 2 Tablespoons oil. Add onion, white part of the green onions, celery, bell pepper and garlic. Sauté over medium heat until the vegetables are softened.
- Add chilies and chili paste to the onion mixture and stir-fry 3-5 minutes. Season with kosher salt and freshly ground black pepper.
- Stir in water chestnuts and peas and carrots; heat through. Remove mixture to a plate and set aside.
- Wipe wok or pan clean. Add ½ Tablespoon oil. Reheat pan or wok and pour in beaten eggs. Allow to cook in a thin layer until set and dry. Using a spatula, chop the egg into ½ - 1 inch pieces. (Alternately, scramble the eggs dry. I prefer the pieces.)
- Add cooked rice to egg; add in duck and vegetables. Stir-fry over medium heat until thoroughly warmed.
- In a small bowl, whisk together the soy sauce, wasabi and sriracha. (Suit your taste and heat preferences.) Pour over fried rice and thoroughly combine.
- Garnish servings with green onion slices. Serve with additional soy sauce mixture on the side and orange or sweet and sour sauce, if desired.
Notes: Have all ingredients prepped and ready before starting to cook. In addition, Duck Fried Rice may be made ahead and reheated just before serving.
When preparing this with chicken, pork or beef, it is not necessary to marinate the meat in the buttermilk – orange juice mixture unless you just prefer to do so. This marinade reduces the strong gamey taste of wild duck.