Duck and Pineapple Fried Rice

Remember to only use cold rice and you may substitute brown rice.

Ingredients

2 Tbs. neutral oil, such as canola or peanut

1 Tbsp. duck fat rendered –optional (see below)

1/2 cup diced yellow onion

2 Tbsp. gluten free soy sauce

¼ cup fresh squeezed orange juice

1/4 cup thinly sliced scallions (3 medium)

2 Tbsp. minced fresh ginger

2 Tbsp. minced fresh garlic

2 Tbsp. minced fresh cilantro (for garnish)

1 cup thinly sliced shiitake mushrooms (stem before slicing)

1 Tbsp. chili sauce

4 cups cold cooked jasmine rice -chilled

1-1/2 cups diced sweet bell peppers (1/4-inch dice)

2 boneless duck breasts (or leftover duck precooked and chopped)

½ cup chopped mango

1/2 cup diced pineapple

1 cup diced savoy cabbage

Scrambled egg whites

Directions

1. Heat a 14-inch wok or 12-inch skillet over medium-high heat . Add the oil, swirl the wok to coat, and then add the onion, scallions, ginger and garlic. Stir-fry with a metal or wooden wok spatula until fragrant and light golden, 30 to 60 seconds.
2. Add the mushrooms and stir-fry until slightly softened, 2 to 3 minutes. Stir in the chili sauce and stir-fry until all of the ingredients are coated, about 30 seconds.
3. Using your hands or a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the wok and gently stir-fry, stopping occasionally so the rice has a chance to brown a bit, until it has some crispy edges and is heated through, about 3 minutes. You should hear sizzling during the last minute or so.
4. Drizzle the fish sauce over the fried rice. Add the bell peppers and stir-fry until softened, 30 to 60 seconds. Add cooked egg whites and toss.
5. Add the duck, pineapple, mango, and gently stir-fry until heated through, 30 to 60 seconds. Transfer the fried rice to plates or bowls, top with cilantro and serve right away.

Duck breasts:

Unthaw and score duck skin with knife. Preheat pan to medium high. Sear duck breasts about 10 -12 minutes per side or until medium rare let rest 15 minutes.

Drain fat, reserving some for rice and save remaining for fried potatoes another day.