If you’re into Recipes For Duck, I just turned duck breast into a 35-minute fried rice that crushes takeout every single time.

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I’m obsessed with this duck fried rice. It hits every wrong way my takeout cravings scream for, crispy edges, juicy meat, rice that soaks up soy and sesame.

I love that it looks impressive without acting like some mantelpiece meal. The skin-on duck breasts give fat and flavor, and the cooked jasmine rice gets those toasty bits I fight people over.

I keep thinking about where this sits on lists of Recipes With Duck and Grilled Duck Recipes and smiling. But mostly I just want to eat it.

Right now. Fork, please.

I’ll probably make it again tomorrow night, seriously

Ingredients

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Duck breasts: rich, crispy skin and meaty protein, totally worth the fuss.
Salt: draws flavor out, makes everything taste sharper.
Pepper: little bite, keeps it from tasting flat.
Jasmine rice: fragrant base that soaks up sauces.
Vegetable oil: neutral frying fat so nothing burns.
Eggs: silky bits of protein that add comfort.
Garlic: punchy aroma, wakes up the whole dish.
Onion: sweet bite and little crunchy texture pops.
Peas and carrots: color, sweetness, and tiny vegetable crunch.
Green onion whites: savory base; greens finish fresh.
Green onion greens: bright garnish, herb-like lift.
Soy sauce: salty umami, ties everything together.
Oyster or dark soy: deeper color and savory heft.
Shaoxing wine: basically a boozy lift, subtle depth.
Sesame oil: nutty finish, a little goes far.
Sugar and spice: sweet balance and faint heat.

Ingredient Quantities

2 skin-on duck breasts (about 1 pound total), trimmed and thinly sliced

1 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

3 cups cooked jasmine rice, preferably day-old and chilled

2 tablespoons vegetable oil (or neutral oil) for frying

2 large eggs, lightly beaten

3 cloves garlic, minced

1 small yellow onion, finely diced (about 3/4 cup)

1 cup frozen peas and carrots mix, thawed

3 green onions, thinly sliced (whites and greens separated)

2 tablespoons light soy sauce

1 tablespoon oyster sauce or dark soy sauce for color and depth

1 tablespoon Shaoxing wine or dry sherry (optional but recommended)

1 teaspoon toasted sesame oil

1/2 teaspoon granulated sugar

1/4 teaspoon crushed red pepper flakes or a pinch of white pepper, optional

How to Make this

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1. Pat the duck breasts dry, trim any ragged edges, score the skin in a crosshatch without cutting into the meat, then season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let rest while you prep everything else.

2. Heat a cold large skillet over medium and put the duck breasts skin-side down, no oil. Cook 6 to 8 minutes until the skin is deeply brown and lots of fat has rendered, spooning out excess fat into a heatproof bowl as you go. Flip and cook 3 to 4 minutes more for medium, or longer if you like it more done. Transfer to a cutting board to rest 5 minutes, then thinly slice.

3. Reserve about 2 tablespoons of the rendered duck fat and discard excess or save for another use. Wipe the skillet clean and return to medium-high with 2 tablespoons vegetable oil if you need more fat for stir-frying.

4. Pour beaten eggs into the hot pan, swirl to make a thin omelet, let set then scramble roughly and transfer to a plate. This keeps the eggs tender and avoids overcooking later.

5. Add a little more oil or 1 tablespoon of the reserved duck fat, then sauté the onion whites and minced garlic until soft and fragrant, about 2 minutes. Stir in the peas and carrots and cook another 1 minute.

6. Crumble cold day-old jasmine rice with your hands or a fork so there are no giant clumps, add it to the pan and press down, let it sit undisturbed 30 seconds to get a little crust, then toss. Sprinkle the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper over the rice.

7. Mix light soy sauce, oyster sauce, Shaoxing wine (if using), sesame oil, granulated sugar and red pepper flakes in a small bowl. Pour over the rice and stir hard to coat and heat through, about 2 to 3 minutes. Taste and adjust seasoning if needed.

8. Fold in the sliced duck, scrambled eggs, and most of the green onion whites and greens, saving a few green slices for garnish. Toss until everything is evenly distributed and heated through, about 1 minute.

9. Serve immediately with the reserved green onions on top. If you want more sheen or punch, drizzle a little more sesame oil or soy sauce at the table. Quick tip: chilled rice and hot pan are your best friends for fried rice, and saved duck fat makes the whole dish ridiculously tasty.

Equipment Needed

1. Large heavy skillet or frying pan (cast iron or stainless works best)
2. Cutting board
3. Sharp chef knife (for scoring skin and slicing duck)
4. Tongs (to flip the duck)
5. Heatproof bowl or small container (to spoon rendered fat into)
6. Spatula or wooden spoon (for stirring and scrambling eggs)
7. Small mixing bowl and whisk or fork (to beat eggs and mix sauces)
8. Measuring spoons and a tablespoon (for salt, sauces and oil)

FAQ

Q: Can I use fresh rice instead of day old rice? A: Fresh rice is wetter and clumps, you'll end up with mushy fried rice. If all you got is fresh, spread it on a tray and chill in the fridge or freezer for 20 to 30 minutes to firm it up first.

Q: How do I get the duck skin crispy? A: Pat the skin very dry, score it lightly, season with some salt, then start skin side down in a cold skillet over medium heat so the fat renders slowly. Press the breast down a bit then flip and finish in a hot pan. Let it rest 5 minutes before slicing thin.

Q: Can I skip the Shaoxing wine and oyster sauce? A: Yes you can, but the wine adds a subtle depth and the oyster sauce gives color and umami. If you skip both, add a splash of rice vinegar or a pinch of sugar and a little extra soy to keep the flavor balanced.

Q: How do I reheat leftovers without making the rice soggy? A: Reheat in a skillet over medium high with a teaspoon of oil, stirring, until hot. Or microwave in short bursts with a paper towel on top to absorb steam. Avoid adding water or you'll lose crispness.

Q: What can I swap for frozen peas and carrots? A: Fresh peas, diced bell pepper, edamame or even chopped bok choy work well. Add quick-cooking veggies near the end so they stay bright and not soggy.

Q: Want it spicier or milder? A: For more heat add chopped chili, chili oil or crushed red pepper flakes while stir frying. To tame it, add more rice and a splash of sesame oil for richness. Taste as you go cause a little soy can make it salty fast.

Duck Fried Rice Recipe Substitutions and Variations

Duck breasts: swap for shredded rotisserie duck or thinly sliced boneless chicken thighs if you want a cheaper, easier option. Chicken stays juicy and soaks up the sauce well but it won’t have that rich duck flavor.
Jasmine rice: use long grain white rice or day-old basmati. If you only have short-grain sushi rice, spread it on a tray to cool so it fries less clumpy.
Oyster sauce: use hoisin plus a splash of soy sauce, or dark soy sauce alone for color and depth. Hoisin is sweeter so cut the sugar a bit.
Shaoxing wine: substitute dry sherry, mirin, or a splash of rice vinegar mixed with a little sugar. Any of those add the acidity and depth when you dont have Shaoxing.

Pro Tips

1) Use the rendered duck fat. Save at least 2 tablespoons and fry the rice in it for real flavor. If you want even crispier grains, add a splash of neutral oil so the pan stays hot and the rice gets little toasted bits.

2) Day old rice is great but if yours clumps, spread it on a sheet pan and chill for 10 minutes, then break it up with your hands. Cold, separated grains mean less steaming and more wok hei like texture.

3) Don’t overcook the duck. Pull it off the heat a few degrees before your target temp since it keeps cooking while resting. Slice thin against the grain so each bite is tender and not chewy.

4) Build sauce in small doses and taste as you go. Light soy plus a touch of oyster or dark soy for color, plus a little sugar balances everything. If it looks dry add a splash of Shaoxing or water, but not too much or you’ll lose the crust on the rice.

Duck Fried Rice Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

If you're into Recipes For Duck, I just turned duck breast into a 35-minute fried rice that crushes takeout every single time.

Servings

servings

Calories

682

kcal

Equipment: 1. Large heavy skillet or frying pan (cast iron or stainless works best)
2. Cutting board
3. Sharp chef knife (for scoring skin and slicing duck)
4. Tongs (to flip the duck)
5. Heatproof bowl or small container (to spoon rendered fat into)
6. Spatula or wooden spoon (for stirring and scrambling eggs)
7. Small mixing bowl and whisk or fork (to beat eggs and mix sauces)
8. Measuring spoons and a tablespoon (for salt, sauces and oil)

Ingredients

2 skin-on duck breasts (about 1 pound total), trimmed and thinly sliced
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 cups cooked jasmine rice, preferably day-old and chilled
2 tablespoons vegetable oil (or neutral oil) for frying
2 large eggs, lightly beaten
3 cloves garlic, minced
1 small yellow onion, finely diced (about 3/4 cup)
1 cup frozen peas and carrots mix, thawed
3 green onions, thinly sliced (whites and greens separated)
2 tablespoons light soy sauce
1 tablespoon oyster sauce or dark soy sauce for color and depth
1 tablespoon Shaoxing wine or dry sherry (optional but recommended)
1 teaspoon toasted sesame oil
1/2 teaspoon granulated sugar
1/4 teaspoon crushed red pepper flakes or a pinch of white pepper, optional

Directions

Pat the duck breasts dry, trim any ragged edges, score the skin in a crosshatch without cutting into the meat, then season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let rest while you prep everything else.
Heat a cold large skillet over medium and put the duck breasts skin-side down, no oil. Cook 6 to 8 minutes until the skin is deeply brown and lots of fat has rendered, spooning out excess fat into a heatproof bowl as you go. Flip and cook 3 to 4 minutes more for medium, or longer if you like it more done. Transfer to a cutting board to rest 5 minutes, then thinly slice.
Reserve about 2 tablespoons of the rendered duck fat and discard excess or save for another use. Wipe the skillet clean and return to medium-high with 2 tablespoons vegetable oil if you need more fat for stir-frying.
Pour beaten eggs into the hot pan, swirl to make a thin omelet, let set then scramble roughly and transfer to a plate. This keeps the eggs tender and avoids overcooking later.
Add a little more oil or 1 tablespoon of the reserved duck fat, then sauté the onion whites and minced garlic until soft and fragrant, about 2 minutes. Stir in the peas and carrots and cook another 1 minute.
Crumble cold day-old jasmine rice with your hands or a fork so there are no giant clumps, add it to the pan and press down, let it sit undisturbed 30 seconds to get a little crust, then toss. Sprinkle the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper over the rice.
Mix light soy sauce, oyster sauce, Shaoxing wine (if using), sesame oil, granulated sugar and red pepper flakes in a small bowl. Pour over the rice and stir hard to coat and heat through, about 2 to 3 minutes. Taste and adjust seasoning if needed.
Fold in the sliced duck, scrambled eggs, and most of the green onion whites and greens, saving a few green slices for garnish. Toss until everything is evenly distributed and heated through, about 1 minute.
Serve immediately with the reserved green onions on top. If you want more sheen or punch, drizzle a little more sesame oil or soy sauce at the table. Quick tip: chilled rice and hot pan are your best friends for fried rice, and saved duck fat makes the whole dish ridiculously tasty.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.