Duck confit is one of those dishes that feels luxurious and deeply satisfying, but when paired with fried rice, it becomes a comforting, yet elegant, meal. The rich, tender duck contrasts beautifully with the savory, slightly crispy fried rice, making for a dish that’s perfect for a special dinner or whenever you want to treat yourself.
Here’s how I like to prepare it.
Ingredients:
For the Duck Confit:
- 2 duck legs, with skin on
- 1 tablespoon kosher salt
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
- Duck fat (enough to fully submerge the duck legs, about 2-3 cups)
For the Fried Rice:
- 2 cups cooked and cooled jasmine rice (leftover rice works best)
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1/2 cup frozen peas
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Sliced green onions, for garnish
Making the Duck Confit:
Prepare the Duck:
- I start by rubbing the duck legs with salt, minced garlic, black pepper, and thyme. Then, I add the bay leaves and place the legs in a covered dish. Let them cure in the fridge for at least 12 hours, or overnight. This helps to season the meat and tenderize it.
Cooking the Duck:
- After curing, I rinse off the salt and spices from the duck legs and pat them dry with paper towels.
- Preheat the oven to 225°F (110°C).
- In a deep oven-safe pot or baking dish, I melt enough duck fat to fully submerge the duck legs. Then, I place the duck legs in the pot, making sure they are completely covered with fat.
- I cook the duck in the oven for about 2 1/2 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- Once done, I remove the duck legs from the fat and let them rest. You can save the fat for frying or other cooking purposes—it’s liquid gold!
Making the Fried Rice:
Prepare the Ingredients:
- I heat the vegetable oil in a large skillet or wok over medium-high heat.
- Once hot, I add the chopped onion and garlic, sautéing until they’re fragrant and the onion is translucent.
Cooking the Vegetables:
- I add the diced carrots to the pan and cook for about 2-3 minutes until they start to soften.
- Then, I stir in the frozen peas, cooking for another minute until they’re heated through.
Frying the Rice:
- I push the vegetables to the side of the pan and pour the beaten eggs into the empty space. I scramble the eggs until they’re just set, then mix them with the vegetables.
- Next, I add the cooked rice to the pan, breaking up any clumps with the back of a spoon. I stir-fry the rice with the vegetables and eggs, making sure everything is evenly combined.
Seasoning:
- I drizzle the soy sauce and oyster sauce (if using) over the rice, stirring well to coat the rice evenly.
- A quick splash of sesame oil adds a lovely nuttiness to the dish.
- I taste and season with salt and pepper as needed.
Serving the Duck Confit with Fried Rice:
Crisping the Duck:
- Just before serving, I like to crisp up the duck skin. To do this, I heat a small amount of duck fat in a skillet over medium-high heat. I place the duck legs skin-side down and cook until the skin is golden and crispy.
Plating:
- I serve the fried rice in a bowl or on a plate, topped with the crispy duck leg. A sprinkle of sliced green onions on top of the rice adds a fresh touch.
This combination of Duck Confit with Fried Rice brings together the best of both worlds—the rich, savory flavors of the duck and the satisfying, aromatic fried rice. It’s a dish that’s sure to impress anyone at the table, whether you’re cooking for yourself or entertaining guests. Enjoy!