Duck Confit Fried Rice


  • 3 tablespoons duck fat
  • 4 tablespoons Chinese sausage, chopped
  • 1 tablespoon shallot
  • 1 teaspoon garlic
  • ¼ cup green beans, cut into ¼-inch pieces
  • ½ cup duck confit, shredded
  • 2 eggs
  • 1½ cups jasmine rice, cooked
  • Sichuan peppercorn salt, recipe follows
  • 2 ounces duck cracklings, recipe follows
  • 1 ounce green onion, sliced


In a wok over medium-high heat, add duck fat and saute Chinese sausage; cook until rendered slightly.  Add shallots and garlic, saute until fragrant. Add green beans and saute for 1 minute.  Add rice, stirring in eggs, and cook for 2 minutes.  Add duck confit, cook until warmed through.  Stir in duck cracklings and green onions.

To make Sichuan pepper salt, combine 1 cup Sichuan peppercorns, ½ cup black peppercorns and 1 cup salt in dry pan. Cook until salt turns grey. Grind and sift.

To make duck cracklings, cover 1 pound duck skins with fat and ½ cup water and cook over low heat, stirring until duck skins turn golden brown and crisp.  Drain, and season with salt. 

Executive Chef Patricia Yeo; Khong River House; Miami