Peking Duck Fried Rice For Two
Last night's dinner
Although we fend for ourselves four nights a week, I usually cook dinner for Helen and myself Thursday, Friday, and Saturday nights. During semesters like this one when I teach a Thursday class that doesn’t let out until 4:30, however, I usually don’t get home until 5:30 or 6 PM, so we typically order out. Last Thursday we ordered Peking Duck and garlic green beans from one of our favorite Chinese restaurants. We had a lot of leftovers so, after abstaining from meat Friday (it being Lent), I made duck fried rice for dinner last night.
Ingredients
12 ounces Peking duck meat, skin removed and chopped into bite-size pieces
1/3 cup Ramen Bae Veggie Mix
1/3 cup frozen peas
1/3 cup sliced garlic green beans (leftovers)
3 scallions sliced thin and divided
2 cloves garlic minced
2 eggs
1 tablespoon soy sauce (I like Kikkoman reduced sodium)
1 tablespoon dark soy sauce (I like Lee Kum Kee)
1 tablespoon Hoisin sauce (I used the leftover sauce from the restaurant)
1 teaspoon sesame oil
1/2 teaspoon Sriracha
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
2-1/2 cups leftover sticky rice
Mise en place
Beat the eggs together with a teaspoon of water, a pinch of salt, a grind or two of black pepper, and a dash of Tabasco. (I usually do it in a coffee cup.)
In a small bowl, whisk together the soy sauce, dark soy sauce, Hoisin sauce, sesame oil, Sriracha, garlic powder, and onion powder.
Instructions
Bring 2 cups of water to a boil in a wok. Add the dehydrated ramen toppings and peas to boiling water. Cook two-and-a-half minutes. Add green beans. Strain and set aside.
Heat a teaspoon of peanut or other high smoke point oil in the wok over high heat. (I was using a nonstick wok, so I needed less than a regular wok would require.) Add white parts of scallions and garlic, stir frying for about 45 seconds. Add eggs, stirring rapidly. Remove to a small bowl while the eggs are still a little runny and set aside.
Drizzle a bit more oil into the pan and add duck. Stir fry for 2 minutes. At the one-and-a-half minute mark add 1/2 tablespoon of the sauce mixture. Remove to a bowl and set aside.
Drizzle a bit more oil into the pan and add rice. Stir fry for two minutes. Add remaining sauce and stir fry for another minute. Add eggs and vegetables. Stir fry one minute.
Garnish with green parts of the scallions and serve.
Wine
I’ll be making a lot of wine recommendations here, so you should know my biases
Red>white>dessert
Mature>Young
Big>Light
California>Italy>France>Everybody else
Cabernet Sauvignon>Zinfandel>Chardonnay>Sangiovese>Everything else
With the fried rice, you’re dealing with complex gamey, umami rich flavors. It’s not a meal for which to push the boat out, as the food would overpower an expensive mature red, while a big oaky white would not work either. I opted for a 2022 Daou Pessimist (the currently available vintage). It’s a blend of Petite Sirah, Sirah, and Zinfandel. It’s pretty high alcohol, but not so that it tastes hot on the palate. Lush forward fruit suggesting blackberry, plums, and blueberry. There’s a lingering suggestion of sour cherry on the finish. It worked really well with the fried rice. It’ll run you somewhere in the $20 neighborhood.
Tools
I know I’ll lose my foodie cred with some people for using a nonstick wok, but I love my All-Clad HA1 Chef’s Pan. It’s a cross between a skillet and a wok, which makes it an incredibly flexible tool. It heats fast and retains heat very well. Cleanup is a breeze.
I dote on Pyrex 6 ounce custard cups to hold mise en place items. They’re the right size for most things like onions, celery, garlic, etc….
I prefer Riedel’s O wine tumblers to stemmed glasses. They fit in the dishwasher. They’re easy to use. They store easily. Plus, they come in a variety of shapes to match specific varietals. With Pessimist I use the Syrah style.
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