KIMCHI DUCK
FRIED RICE

A tummy tingling fried rice with succulent duck and Sum Yum Kimchi

SERVES 4
Recipe from @zestyzingerz
Photography by Zesty Zingerz

INGREDIENTS
4 duck breasts
2 teaspoons Chinese five spice
3 shallots – thinly sliced
6 garlic cloves – crushed
3 spring onions – finely chopped, reserve the greens for topping
Thumb sized piece of ginger – grated
1 ½ cups uncooked long grain rice (ideally pre-cooked and kept in the fridge overnight to dry out)
4 tablespoons soy sauce
2 tablespoons Mirin
2 ½ tablespoons of sugar (white or brown)
2 tablespoons Rice wine vinegar
2 teaspoons sesame oil
1 cup Sum Yum Kimchi
2 carrots – cut into small pieces
1 cup peas
4 eggs – scrambled
Chopped chilli to serve

METHOD
• Pat the duck breasts dry and season with salt and pepper. Rub the Chinese five spice onto the non-skin sides. Place the duck breasts skin side down in a cold pan with no oil. Turn the heat to high and cook for 9 minutes to render the fat down. Flip over and cook for a further 4 minutes on a medium-high heat. Turn over again and finish cooking in the oven for 7 minutes at 180 °C. Remove and set aside to cool and rest. Reserve some of the duck fat for cooking the rice.

• To a large wok, add the reserved duck fat (the amount you use is up to you!). Bring this to a high heat. Add the shallots, garlic, spring onions, and ginger to the wok and stir fry for 1 – 2 minutes. Add the cooked rice, breaking this apart if needed. Add the soy sauce, mirin, sugar, rice wine vinegar, and sesame oil and continue stir frying on a high heat for 3 – 4 minutes. Add the carrots and kimchi and continue stir frying for another 3 – 4 minutes. Add the peas and stir fry until these are cooked. Fold the cooked scrambled eggs into the rice.

• Thinly slice the duck breast and arrange on top of the fried rice. Top with chopped chilli and spring onion.

Note: You can substitute duck for any other protein, and use neutral or sesame oil to cook the rice instead.