What leftover duck was born for: shredded confit or roast duck through wok-seared rice with scallions and hoisin.
What you need
Ingredients
Servings
3
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Duck Legs — cooked, shredded (confit is ideal)
White Rice — day-old
Duck Fat — or vegetable oil
3 steps
Method
1
Crisp the shredded duck in its own fat, 3 minutes; set aside.
3 min — timer available in cooking mode
2
Scramble eggs in the wok; add ginger, then the cold rice, pressing to sear, 3–4 minutes.
4 min — timer available in cooking mode
3
Peas, soy, hoisin, duck back in; toss hard 2 minutes. Scallions off the heat.
2 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.