My Take on Duck Confit with Fried Rice

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!

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