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Duck Fried Rice with Blue Plums & Cashews

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

  • 1/4 cup soy sauce
  • 1 tablespoon Shaoxing wine or sherry
  • 2 teaspoons honey
  • 1 teaspoon five spice powder
  • 1/2 teaspoon white pepper
  • 1 smoked duck breast sliced thin
  • 8-9 blue plums pitted and cut into wedges
  • 3 carrots peeled and sliced
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 1-inch knob fresh ginger, minced
  • 1 bunch broccolini coarsely chopped
  • 3 cups watercress washed and coarsely chopped
  • 1 1/2 cups unsalted cashews
  • 3 red chilies thinly sliced
  • 4 cups cooked brown basmati or jasmine rice cold*
  • 1/4 cup fresh mint finely chopped
  • *Leftover rice is best for this recipe. If you don't have any on hand cook your rice a day ahead and leave it in the fridge overnight.

Instructions
 

  • Place the soy sauce, wine, honey, five spice powder and white pepper in a small bowl and whisk to combine. Set aside.
  • Heat a quarter-sized amount of canola oil in a large wok over a high heat until shimmering. Add the duck and the plums and saute until the duck begins to curl and caramelized. Using a large slotted spoon, transfer the duck and the plums from the hot oil to a plate. Set aside.
  • Add the onion, garlic, ginger and carrots to the wok and saute until the onions become translucent. About 5 minutes. Add the broccolini to the wok and cook for another 2-3 minutes. Stir in the watercress, cashews and chilies and cook until the watercress has wilted, then add the duck and plums back in and bring them back up to temperature.
  • Next, add the rice, the soy sauce mixture and the mint to the wok. Toss to coat. Cook until the rice is heated through, about 2 minutes.
  • Remove the wok from the heat and divide the fried rice amongst 4-6 bowls and serve immediately with beer.