Peking Duck is a staple in Beijing, China. Traditionally, the whole roast duck is skillfully carved in front of guests. The thin shavings of the crispy skin are first eaten with Chinese steamed pancakes, together with a variety of condiments. The leftover meat is then turned into a stir-fry, sometimes served together with lettuce leaves to make into lettuce wraps; whereas the remaining carcass is then turned into a rich duck broth to make soup. Different restaurants also have different offerings for the leftover Peking Duck dishes. Another common way to serve the leftover duck meat is by making a Duck Fried Rice.
I’ve got tons of leftover duck meat from the Halal Cantonese Roast Duck I got as a DIY meal kit from the Rice Guys (highly recommend by the way). Despite my lack of carving skills, we managed to enjoy it in Peking Duck style. Then I deliberately chopped the wings out to save for a different dish and then shredded up all the remaining meat to make this duck fried rice. The carcass was, of course, being saved to make a duck broth which I later enjoyed as a noodle soup.
Save that Duck Fat!
Whether you’re having a whole Peking Duck or just regular roast duck slices from a Chinese restaurant, the duck should carry a good amount of fat. Save it. This is not the time and place to get all health-conscious. The duck fat is KEY to this duck fried rice recipe.
The duck fat adds an extra umami flavour to the dish. You simply CANNOT omit it.
The duck from the Rice Guys got a really good amount of fat without being overly fatty. It’s so unbelievably juicy and I’ve save it altogether in a jar with the fat.
Leave all the liquids from the roast duck in a container and leave in the fridge until it solidifies. Scoop the solidified white parts into an airtight jar/container and keep refrigerated. The duck fat can last up to six months in the fridge. You can also freeze it if you plan on storing it for a longer time.
How to make Duck Fried Rice
Leftover rice. Always use chilled leftover rice. This is because freshly-cooked rice carry too much moisture with it and will cause the fried rice go damp and mushy in texture.
Heat duck fat over a large wok over high heat. Start with frying sliced garlic until fragrant and just about to crisp up. Add in chopped onions and red chilli flakes, cook until softened. Then add the mixed vegetables. I used frozen packs here, which got a mix of chopped carrots, peas and corn. Stir-fry till the vegetables are softened.
Add the leftover duck meat, ideally skinless. I have shredded them up before cooking. Season with cumin powder and stir-fry everything until thoroughly mixed. Next, add the rice and stir-fry for a few minutes. Stir in dark soy sauce and hoisin sauce. Let the rice sit a little bit just so you can get a mild charred taste from it.
In the meantime, beat eggs in a bowl with a pinch of salt and sesame oil. Push the rice around the sides of the wok until it forms a little well to pour the beaten egg in. Wait until the sides of the egg have set before stir-frying everything together till combined.
Last but not least, garnish with sprinkles of chopped spring onions and top with some leftover sliced duck if you like. A little tip for reheating leftover sliced duck, I’d highly recommend doing it in an air fryer as it helps for the skin to retain its crispiness! If you fancy, you can also drizzle some chilli oil on top and dress with more hoisin sauce.
Leftover Peking Duck Fried Rice
- 2-3 tbsp Duck Fat
- 2 cloves Garlic sliced
- 1 tsp Red Chilli Flakes
- 1 Onion chopped
- 1 cup Frozen Mixed Vegetables
- 1-1½ cup Leftover Roast Duck Meat shredded
- 3 cups Leftover Chilled Jasmine Rice
- ½ tsp Cumin Powder
- 2 tbsp Dark Soy Sauce
- 1 tbsp Hoisin Sauce plus more for serving
- 2 Eggs beaten
- 1 tsp Salt
- 1 tsp Sesame Oil
- 2 stalks Spring Onions for garnish
- Chilli Oil to serve
- In a large wok, melt duck fat over high heat. Add in the garlic and fry until fragrant and just about to crisp up.
- Add the chopped onions and red chilli flakes. Cook for a few minutes until the onions are golden in colour.
- Toss in frozen mixed vegetables. Stir-fry for roughly 5 minutes until the vegetables are softened.
- Add in shredded leftover duck meat. Season with cumin powder.
- Add the leftover rice, dark soy sauce and hoisin sauce. Stir-fry for a few minutes until everything's thoroughly combined.
- In a bowl, beat eggs with a pinch of salt and sesame oil.
- Push the fried rice to the sides of the wok to create a well to pour the beaten egg in.
- Wait until the egg has started to set and stir-fry to mix everything together.
- Garnish with spring onions and drizzle with chilli oil and hoisin sauce if desired. Serve immediately.
- Use chilled leftover rice for making fried rice. Freshly cooked rice carries too much moisture and will cause the fried rice dish to turn out damp and mushy in texture.
- For the duck meat used in the fried rice, ideally use skinless meats.
- Feel free to top the dish with more duck slices (with skin is fine). For best results, reheat in the air fryer to keep the skin crispy!
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