There is a debate in our house – and in places of public dining for that matter too – about which one of us loves to duck the most.
He argues it’s him because, weight for age, he has me on volume consumed. When the love for duck debate surfaces he proclaims:
“I absolutely love duck more than you. I have ordered duck and eaten duck way more times than you – duck à l’orange, peking style, confit duck, crispy skin, duck liver parfait – I’ve even eaten duck tongues! When it comes to duck love, I am King.”
I point out the weakness in his theory.
“You know it’s not possible to correlate the number of times you have eaten duck with a quantitative measure of how much you love duck,” I say. “It doesn’t work like that. The fact that you cannot see past duck on a restaurant menu isn’t about your love for it, it actually indicates that you’re one-eyed – a bit dogmatic. It also illustrates that you are inflexible and unwilling to try new things.”
I regularly forfeit the duck debate for the sake of marital harmony. After all, he is a bum man, and he does take great delight in the duck’s fleshy rear end or the parson’s nose, which I find too much to handle. In this duck debate, the winner CAN take it all – including the duck’s bum. Him: 1 Me: 0.
Now…getting back to the recipe.
And so it was, on Christmas Eve that a duck disaster struck. I was unable to find fresh duck breasts in any of my local haunts and they were essential for my festive Christmas terrine! (oooh – I must share this recipe with you in a future post) What to do? Have a coffee and wait for clarity to return.
That was quick.
I raced to the supermarket and purchased a whole bird. Then, back home in the kitchen with the Furi sharpened to perfection, I carefully removed the duck’s plump breasts – the pièce de résistance to my brawny, Christmassy homage to The Hexagon. Meanwhile, I was left with the remaining debreasted duck, which I kept for a Boxing Day throw together – Fried Rice with Duck, Pineapple and Mint – along with the duck breast skin – but more about that later….
I have Gourmet Traveller to thank for this recipe, which I have bastardised a little, but which we enjoyed immensely.
Fried Rice with Duck, Pineapple and Mint
• The recipe called for grapeseed oil. I know grapeseed oil is great for its neutral flavour and high smoke point, but the Lime and Chilli Infused Macadamia Oil added another layer of flavour and it’s smoke point is damn good too – 210 degrees Celsius!
• The recipe called for two confit duck legs but I used about two cups of the leftover duck meat from Christmas Day, which I flashed in the wok until just cooked.
• I substituted long grain rice for the suggested jasmine rice – just a personal preference.
• And the crowning glory – I crisped up the leftover duck skin in a fry pan, crunched it up and decorated the rice along with the fried shallots and the lime wedges.
2 ½ tablespoons of Brookfarm Macadmia Oil infused with Lime and Chilli *
2 shallots, finely sliced
2 tablespoons finely grated ginger
1 finely chopped garlic clove
1 thinly sliced red chilli
1 egg, lightly beaten
2 cups cooked, duck meat
2 cups cooked long grain rice *
100g fresh pineapple, chopped
Handful of torn mint
Handful or torn coriander
Splash of soy sauce
Splash of fish sauce
Fried shallots and lime wedges to serve
Heat 2 ½ tablespoons of grapeseed oil in a wok over a medium-high flame and stir fry 2 thinly sliced shallots, 2 tablespoons of finely grated ginger, 1 finely chopped garlic clove and 1 thinly sliced birdseye red chilli until fragrant (1-2 minutes). Add 1 lightly beaten egg and stir-fry to scramble (1-2 minutes). Add shredded meat of 2 confit duck legs and warm through. Add 2 cups cold cooked jasmine rice and stir-fry until warmed through, then add 100g chopped fresh pineapple, a handful each of torn mint and coriander and a splash each of soy sauce and fish sauce. Season to taste, top with fried shallots and serve with lime wedges.