Roast Duck Fried Rice (烧鸭炒饭 Shao Ya Chao Fan)

Cantonese-style roast duck can be found in most Chinese or Asian grocery stores. It is a great addition to any dinner or family gathering. But quite often, you will have some left over pieces of roast duck.

What can I do with leftover roast duck? Well, adding roast duck to fried rice is a great way to use leftovers. My two young boys love it even though they don’t seem to like roast duck by itself. All I did was separate the duck meat from the bones and cook it with day-old rice along with some green veggies. It kills two birds in one stone because it takes care of left over roast duck and day-old rice at the same time.

Chinese broccoli works great with roast duck. But if you don’t have Chinese broccoli, you can use regular broccoli or peas. For me it’s convenient because I grow Chinese broccoli in my backyard.

When it comes to roast duck, there are mainly two types, Cantonese-style roast duck (广式烧鸭) and Peking Duck (北京烤鸭). While both are delicious, I find that Cantonese-style roast duck is more commonplace in North America. The ones you see hanging inside a glass window in Asian grocery stores or restaurants along with all sorts of other meat like char siu (叉烧) and crispy pork belly (脆皮五花肉) are usually Cantonese-style roast ducks.

Preparation Time:  15 minutes

Total Time:  25 minutes

Servings: 4

Ingredients:

• A few pieces of roast duck ¹
• 2 cups day-old rice ²
• ~1/2 lb (~225 g) Chinese broccoli ³
• 3 to 5 garlic cloves, peeled and sliced
• 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce ⁴
• 1 tablespoon vegetable oil

Preparation:

1. Separate the roast duck meat from the bones with your hands. Tear large pieces of meat and skin into smaller pieces. Discard the bones.

2. Rinse the Chinese broccoli thoroughly. Peel off any tough stems. Chop the Chinese broccoli into small pieces. Mix 1 tablespoon of light soy sauce with 1 tablespoon of oyster sauce.

3. Heat a well seasoned wok, pan, or non-stick pan under medium-high heat. When the wok is warm, add 1 tablespoon of vegetable oil, swirling around a bit. Then add the sliced garlic and chopped Chinese broccoli, stirring frequently. Add 2 tablespoons of water to the wok and keep stirring and tossing.

4. When broccoli becomes semi-soft, add the day-old rice and keep stirring. Use the back of a spatula to break any clumps. When all the clumps are gone, add the duck meat to the rice and keep tossing and stirring. When everything is cooked through, about 1 to 2 minutes, pour in the sauce mixture from step 2, mixing everything. Turn off the heat and transfer the roast duck fried rice to individual bowls. Enjoy while warm!

Bon Appétit

Notes:

1. You can find Cantonese-style roast ducks in most Asian grocery stores.

2. Always use day-old rice to make fried rice. If you don’t have a rice cooker, check out my post on How to Cook Rice in a Pot. Brown rice works well too.

3. If you can’t find Chinese broccoli, regular broccoli works well too. You can also use peas or chopped baby bok choy instead.

4. You can find oyster sauce in any Asian grocery store. Many Western chain stores carry it in their oriental food section. If you want gluten free oyster sauce or fancy oyster sauce, try Megachef Oyster sauce.

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