Kimchi Duck Fried Rice

Duck Kimchi Fried Rice

From the kitchen of Newport Meat, Corporate Chef Todd Meyer creates a beautiful Kimchi Fried Rice with Ground Duck and Duck Fat.

Our Ground Duck is marinated in a delicious blend of lime and Gochujang then seared in a wok. Chef Todd creates the kimchi fried rice using Duck Fat in several steps to get the veggies flavor packed and the rice extra crispy.

Newport Meat, the premiere protein specialty supplier, provides premium quality products like Maple Leaf Farms to the most prestigious restaurants, hotels, resorts, private clubs and specialty retailers. Follow them on Instagram @newportmeat or visit them at www.newportmeat.com

Ingredients

Marinade for Duck

  • 1

    4 Limes, juiced & zested

  • 2

    ½ C Gochujang Paste

Fried Rice

  • 1

    4 C Cooked Rice (preferably 1 day old)

  • 2

    1 lb. Ground Duck

  • 4

    1 T Ginger, minced

  • 5

    1 T Garlic, minced

  • 6

    2 T Scallion (white part only), thinly sliced

  • 7

    ¼ C Carrot, small diced

  • 8

    ¼ C Celery, small diced

  • 9

    1 Shallot, finely diced

  • 10

    1 C Cabbage Kimchi, chopped into bite size pieces

  • 11

    1 Can Baby Corn, cut up into bite sized pieces

  • 12

    4 T Soy Sauce

  • 13

    2 T Kimchi Base

  • 14

    2 T Sesame Seeds

  • 15

    2 tsp Sesame Oil

  • 16

    2 Eggs, beaten

  • 17

    1 T Butter

Garnish Suggestions

  • 1

    Shaved Green Onions, Crispy Onions, Pickled Onions, Poached Egg, Toasted Sesame Seeds, Gochujang Aioli, Sweet Soy Reduction, Siracha, Crispy Pork Belly, Toasted Almonds

Directions

  • 1

    Combine marinade ingredients & mix until smooth.

  • 2

    Combine the marinade and ground duck, mixing well then let sit for 3-4 hours.

  • 3

    Heat wok/pan over medium high heat, add ½ T of duck fat and the marinated Duck, cook until done while breaking apart the duck as it cooks. Once cooked, remove duck from the pan and set aside.

  • 4

    Add ½ T duck fat to the pan, and ginger, garlic, & scallion and sauté until the aromas have released. Add Carrot, Celery, & Shallot & cook for another 3-5 minutes, then add Kimchi and baby corn, sautéing until the veggies start to caramelize.

  • 5

    Add ½ T duck fat to the vegetables in the pan and add the cooked rice. Sauté over medium high heat while adding soy sauce, Kimchi Base, sesame seeds, and sesame oil.

  • 6

    Toss until everything is combined then add the reserved ground duck and allow the rice to cook and crisp up, stirring occasionally for the next 3-5 minutes.

  • 7

    Push the fried rice off to the sides of the pan to make a well in the center, reduce heat to medium then add the remaining duck fat and the beaten eggs. Slowly scramble the eggs, then incorporate into the fried rice once the eggs are almost fully cooked.

  • 8

    Fold in 1 T butter to the rice, garnish as desired and serve.

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Prep Time: 3-4 Hour Marinade
Cook Time: 25 minutes
Ready Time: 3 Hours 25 Minutes
Servings: 4