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Recipes

Duck-Fried Rice

By Suzanne Tracht

Recipe information

  • Yield

    6 Servings

Ingredients

Tamarind sauce

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

Fried rice

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

Need to make a substitution?

Preparation

  1. Tamarind sauce

    Step 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. DO AHEAD Tamarind sauce can be made 1 week ahead. Cover and refrigerate.

  2. Step 2

    Heat oil in heavy large skillet over high heat. Add duck and sauté 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.

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