Wild Duck Fried Rice

by
posted on February 11, 2014

There are certain recipes that are so versatile that they are a perfect place to incorporate your favorite wild game—especially those extra scraps that you don’t know what to do with. One of my favorite such recipes is fried rice—full of bold flavor, spice and sweetness and a perfect base in which to incorporate wild duck. If you don’t have duck it will also work well with diced venison, elk, pheasant, squirrel or pretty much anything else you have on hand. You can also incorporate whatever vegetables that you have on hand—shredded carrots, exotic mushrooms and bamboo shoots would all be great additions. Buy a sweet and sour sauce to serve as a side to the rice. The bold flavors will taste just as good as any dish you’d have at a Chinese restaurant and the meat will be even better.

If using wild duck or any other strong flavored meat, let it soak in orange juice or other acidic marinade overnight to help temper the strong flavor. I like orange juice in this case because it adds a sweetness that pairs well with duck.

Give this a try with the wild duck meat in your freezer. It will become your new favorite go-to dish, and makes great leftovers as the flavors improve over the next day.

“Wild Duck Fried Rice”

• 4 tablespoons sesame oil
• 2 cups diced duck meat, soaked in 2 cups of orange juice for at least 4 hours
• 1 cup thinly sliced green onion (white and green portion)
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon red pepper flakes
• 2 cups diced cabbage
• 2 cups sliced mushrooms
• 1 1/2 cups frozen peas
• Salt and pepper
• 2 eggs, lightly beaten
• 2 cups cooked long-grain brown rice
• 1/2 cup soy sauce

1. Heat two tablespoons of sesame oil in a large heavy-bottomed pot or wok over medium-high heat. Add the duck meat and cook through, about five minutes. Remove from the pan to a plate and set aside.

2. Add two tablespoons of sesame oil to the pot over medium-high heat. Add the green onion, garlic, ginger and red pepper flakes and stir-fry for one minute until fragrant.

3. Add the cabbage, mushrooms and peas, season with salt and pepper and sauté until soft, about eight minutes. Remove from the pan to a plate.

4. Over low heat, pour the beaten egg into the pot and scramble with a wooden spoon or spatula. Fold in the rice and add in the vegetables and duck. Moisten with the soy sauce and stir.

5. Spoon the rice onto a serving platter and serve.

Latest

Trijicon New MRO SD Lead
Trijicon New MRO SD Lead

First Look: Trijicon New MRO SD

The next generation of Trijicon’s Miniature Rifle Optic is optimized for use with a magnifier.

Revolver Build: Fink's Custom Taurus Raging Hunter .44 Magnum

This big bore revolver is tricked out for handgun hunting, defense against dangerous game and personal protection. 

First Look: JK Armament RPX .30Cal Suppressor

JK Armament is proud to announce its all-purpose .30-caliber suppressor, the JK 155 RPX .30CAL.

Behind the Bullet: 6.5-300 Weatherby Magnum

Curious about the 6.5-300 Weatherby Magnum? Learn about the history and performance of this storied cartridge in Phil Massaro's latest Behind the Bullet.

First Look: Rossi LWC Folding Stock

Rossi's Lightweight Carbine (LWC) has been a favorite truck gun and scouting rifle for hunters since its introduction. Now, Rossi USA is taking it a step further with the launch of the Rossi LWC Folding Stock—available both as a complete rifle and as an easy-to-install accessory for current LWC owners.

Safe Gun Storage After Hunting Season

With the close of deer seasons, many hunters have stored their firearms. While the basics of gun safety are covered in hunter education programs, the Maryland Department of Natural Resources (MDNR) recently issued a reminder that storage out of season should be reviewed by sportsmen.

Interests



Get the best of American Hunter delivered to your inbox.