Leftover Black Fried Rice with Duck Breast

This duck breast will take your breath.

If you're a fan of bold and captivating flavors, Leftover Black Fried Rice with Duck Breast is a must-try dish. What sets this dish apart is its ingenious use of leftovers. By repurposing cooked rice and combining it with leftover ingredients, you not only minimize food waste but also elevate the flavors to new heights. The combination of charred vegetables, aromatic spices, and tender duck creates a symphony of textures and tastes that will captivate your senses. The tender and juicy duck breast, perfectly seared to a golden brown, offers a succulent and rich meatiness that pairs harmoniously with the fragrant and flavorful black fried rice.

Difficulty:

Hard

Serving:

For 2 servings

Preparation time/Cooking time:

5 minutes /35 minutes

Ingredients:

1 duck breast
300 g leftover black rice
20 ml olive oil
50 g fresh onion
20 g red bell pepper
20 g yellow bell pepper
20 g green bell pepper

Preparation

Cut the fatty skin off the duck breast with a knife, thinly and not too deep (as you would for grilling meat). Place duck breast in a cold pan, fatty skin side down.
Put the pan on medium heat. Slowly fry the fatty skin side for 8 minutes and the other side for 4 minutes.
When done frying, wrap the duck breast with baking paper and place it on a tray in a preheated 150°C oven for 15 minutes.
Then in the same pan, start frying the leftover black rice for 10 minutes. Add peppers and saute for 2 minutes.
Remove the duck breast from the oven and slice. Then serve on the same plate with the fried rice.
Serve with chopped spring onions on top.
Enjoy!