Honey & Garlic Duck Fried Rice

Name: Honey & Garlic Duck Fried Rice
Prep time: 2 h 30 min
Cook time: 1 h 15 min
Total time: 3 h 45 min
Yield: 3-4 serving(s)
Ingredients: 1 lb boneless skinless duck breasts, in 1/2 inch cubes; 4 tablespoons soy sauce or 4 tablespoons tamari soy sauce; 2 tablespoons hoisin sauce; 3 cloves garlic, sliced; 1 tablespoon vegetable oil; 2 cloves garlic, minced; 2 cups chicken broth; 1 cup brown rice; 2 tablespoons vegetable oil; 6 green onions, white and 1/2 of green,sliced; 1 cup Chinese pea pod, trimmed; 1 small summer squash; 1/2 yellow bell pepper, chopped; 1 (10 ounce) can stir-fry baby corn; 1 tablespoon vegetable oil (to scramble eggs); 3 eggs, beaten; 2 tablespoons honey; 1 tablespoon soy sauce or 1 tablespoon tamari soy sauce; 2 teaspoons sesame oil; 1/2 teaspoon garlic powder

Submitted by EdsGirlAngie

"Get more duck for your dollar by featuring it in this delicious fried rice also loaded with an abundance of yellow and green veggies - and plenty of garlic! Prep time includes marinating duck breast; cook time includes 45 minutes of cooking rice."

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photo by HeatherFeather

Ready In:: 3hrs 45mins
Ingredients:: 20
Serves:: 3-4

ingredients

For Duck Breast
1 lb boneless skinless duck breasts, in 1/2 inch cubes
4 tablespoons soy sauce or 4 tablespoons tamari soy sauce
2 tablespoons hoisin sauce
3 cloves garlic, sliced
For Brown Rice
1 tablespoon vegetable oil
2 cloves garlic, minced
2 cups chicken broth
1 cup brown rice
For Fried Rice
2 tablespoons vegetable oil
6 green onions, white and 1/2 of green,sliced
1 cup Chinese pea pod, trimmed
1 small summer squash
¹⁄₂ yellow bell pepper, chopped
1 (10 ounce) can stir-fry baby corn
1 tablespoon vegetable oil (to scramble eggs)
3 eggs, beaten
2 tablespoons honey
1 tablespoon soy sauce or 1 tablespoon tamari soy sauce
2 teaspoons sesame oil
¹⁄₂ teaspoon garlic powder

directions

In a plastic zipper bag, combine cubed duck breast with soy sauce, hoisin sauce and 2 sliced garlic cloves; marinate in refrigerator at least 2 hours.
Prepare brown rice: in a large saucepan, cook 2 minced garlic cloves in vegetable oil until golden; add rice and saute until aromatic, then add broth.
Bring to a boil then reduce heat and cover; simmer on low heat for 45 minutes or until rice is tender and liquid is absorbed.
While rice is cooking, shred the yellow squash; drain baby corn; slice green onions; scramble eggs in 1 tablespoon vegetable oil and set aside; and steam pea pods and chopped bell pepper together for 1 minute (plunge them into cold water when done steaming to stop cooking and keep them crisp).
In a large skillet over medium heat, heat 2 tablespoons vegetable oil and cook cubed marinated duck with the marinade and green onions for 10 minutes.
Add cooked rice and raise heat a bit; cook, stirring constantly until marinade is thickened, about 10 more minutes.
Stir in honey, soy sauce, sesame oil and garlic powder; cook another 5 minutes to blend.
Stir in pea pods, peppers, shredded yellow squash, baby corn and scrambled eggs.
Cook another 3 to 4 minutes, just until vegetables and eggs are heated through.
Serve immediately.

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Reviews

Made this a few nights ago. The 3 star rating could be related to me being somewhat new to duck dishes or my wok skills which I just started using 4 months ago. The recipe was good, but after all the preparation (which was fun), I expected it to be better. My problem (I think) started in step 6, I wasn't able to wait the 10 minutes, my marinade thickened in about 3 minutes.

Islander902
This was nice, but not quite what I expected. I prepared the rice in advance and marinated the duck overnight. I used frozen veggies, though I defrosted them to drain of the excess water, since they would have made the rice soggy. I left out the squash (couldn't get it) and the babycorn, since the family doesn't like it. I do like beansprouts though, and added like SueL a handful. After frying the duck I removed it from the wok (I don't like it too cooked, so I could increase the temp. Followed the rest of the instructions and added the duck just before serving. BF said it had the fried rice taste but a tiny bit burnt, which could have been a wok problem. Inspite of the honey, it wasn't sweet and the garlic wasn't that strong. I felt it lacked sth to totally convince me. I think I might try adding some ginger. Otherwise a nice recipe, a good combination to get all necessary foodgroups into small children. Thanks for sharing.

Anke R
This was a bit of a departure for me in the prep of fried rice. I haven't made rice with these particular extra flavorings before and have always used chilled rice myself. I found that this had less of a flavor like fried rice and more like the taste of a stir-fry. The flavor of the garlic and duck really didn't come through and was overwhelmed by the flavor of soy. I did add a handful of bean sprouts to mine as I like the flavor of those. I also shortened the cooking time just a bit, as the marinade thickened upon cooking the duck and the later steps would have caused me to burn the rice had I cooked it as long as stated. It was a good use of contest ingredients, however, and I wish you luck in the contest!

PalatablePastime
Excellent. My tastebuds thank you! Thorough, clear instructions with accurate measurements, although I did cut back a little on some of the oil. A great combo of veggies and seasonings really made this dish standout. It was so beautiful on the plate, elegant enough to serve to guests. I think any type of poultry or even pork tenderloin would work well in this too.

HeatherFeather