This was a fun meal to make because I got to make Mom’s favourite protein (duck) in her favourite pan (her wok). It’s the first time that duck had ever been cooked using her wok and I think she would approve. As she would always say, “This meal was not completely hateful.”
The idea for this came from a few past duck meals we’ve made…Duck a L’Orange Pizza and Maple Rhubarb Glazed Duck Breast…along with a desire to have a spicy meal. In the end, we borrowed Maple Syrup and Asparagus from those other dinners, and we built those into a fried rice. We love sweet and spicy, we love salty and sweet, and now, we know we love salty, sweet, and spicy!
Time: 25 Minutes
- Duck Meat (We used thigh and leg, which will take you longer than duck breast since it requires some creative butchery)
- Asparagus (Use lots!)
- Soy Sauce
- Maple Syrup
- Peanut or Vegetable Oil
- Hot Sesame Oil
- 1 Cup Rice (we used a long grain variety)
- 2 1/3 cups of Water
- Optional: Sesame Seeds
- Add your water to a pot, and bring it to a boil.
- As your water heats, prep your veggies by dicing and setting aside in separate bowls.
- Dice your duck meat.
- When your water reaches a boil, add your rice to the pot, bring back to a low simmer while stirring, and then cover. Let cook for about 20 minutes.
- While your rice cooks, combine your oils in your wok, and begin to heat. When hot, add your onions, and sautee for a few minutes.
- Add your asparagus into the wok, and stir in with your onions. Sautee for a few more minutes.
- Lastly, add your diced duck meat, and sautee everything together until the meat is fully cooked.
- Pour in a little maple syrup and soy sauce, and continue to sautee your duck and vegetables over low heat.
- When your rice is done, pour it into your wok, and stir to combine. Add more oil or soy sauce as needed, and stir fry until the rice starts to brown. Mix in your sesame seeds when you add your rice to the wok if you’re using them.
- Plate (we squirted some Sriracha on top), devour, and enjoy!