Gluten-Free Duck Fried Rice
Author: Alison Needham
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
This gluten-free duck fried rice is the perfect thing to make with leftover duck confit. I like to have a veggie heavy rice and often toss in whatever I have in my fridge like broccoli, sliced cabbage, sugar snap peas etc. But you can leave them out if you prefer. Fried rice works really well with whatever you have on hand. This recipe serves 4 if it's not a main course, 2 if it is.
  • 4 tablespoons duck fat, divided
  • 1 cup of mixed, chopped vegetables like broccoli, snap peas, cabbage, bell pepper, mushrooms etc.
  • 2 eggs, lightly beaten
  • 2 cups of cold, leftover rice
  • 1 cup of cooked, shredded duck meat
  • 1 tablespoon of gluten-free tamari sauce
  • 1 tablespoon of gluten-free fish sauce
  • 4 green onions, julienned
  1. Melt one tablespoons in a hot wok or large skillet on high heat. Add the veggies and stir fry until just tender. Remove from the pan and set aside
  2. Add another tablespoon of the duck fat to the wok and add the eggs. Stir fry until just set and remove from the pan and add to the veggies.
  3. Add the remaining two tablespoons of duck fat to the wok. Add the rice and stir fry until the rice is hot. Add the duck to the wok and continue to stir fry until the duck is hot and the rice is getting slightly crisp on the edges.
  4. Return the veggies and eggs to the wok and toss to combine. Stir in the tamari and fish sauce. Taste for seasoning and add more tamari or fish sauce if desired. Top with julienned green onions and serve immediately.
Recipe by A Girl Defloured at