Duck Leg Confit Fried Rice
Duck Egg, Vadouvan-Onion Condiment, Fermented Ginger, Benne Seeds
Chef Opie Crooks of A Rake’s Progress | Washington, D.C.
Yield: 1 serving
Adapted by StarChefs | November 2018
INGREDIENTS
Vadouvan-Onion Condiment:
2.07 kilograms onions, minced and fried until crisp
488 grams garlic, minced and fried until crisp
130 grams mustard seeds
70 grams dry green coriander berries
5 grams fish pepper flakes
100 grams ground turmeric
To Assemble and Serve:
Neutral oil
1 duck egg
Salt
Fish pepper
112 grams picked confit duck leg
300 grams cooked Maryland brown rice
5 grams fermented ginger
10 grams minced garlic
10 grams toasted benne seed, plus additional for garnish
3 grams fish pepper flakes
45 grams soy sauce
8 grams gochujang
20 grams sliced scallion
10 grams chopped cilantro
Thinly sliced chives
Vadouvan curry powder
METHOD
For the Vadouvan-Onion Condiment:
Heat oven to 300°F. Heat and prepare a wood grill. In a skillet set over the grill, separately toast mustard seeds, coriander, fish pepper flakes, and tumeric. Cool to room temperature. Grind mustard seeds, coriander, and fish pepper flakes to a fine powder. On a sheet tray, combine all ingredients and spread in an even layer. Dry in oven for 10 minutes; cool. Store covered in a cool, dry space.
To Assemble and Serve:
Prepare and heat wood-burning hearth. Heat an egg spoon in the hearth for 1 minute. Add a little oil to spoon, crack the egg into it, season with salt and fish pepper, and place spoon over medium heat in the hearth. When white is set, remove from heat. Heat a cast iron skillet over medium heat, add a little oil, and sear duck meat until crisp; remove from heat. In a separate, very hot, cast iron pan, heat a little oil. Add garlic and ginger; quickly caramelize. Add fish pepper and benne; quickly toast. Add rice; do not stir, letting rice crisp slightly. Stir and toss to fry rice evenly. When the rice starts to dry out and crisp-up throughout, add soy and gochujang. Continue cooking until aromatic. Fold in scallions and cilantro and remove from heat. To a warm casserole dish, add the fried rice. Top with duck. Place egg on duck. Garnish liberally with chives and more benne. Season with vadouvan and finish with 8 grams Vadouvan-Onion Condiment.
