By Daniel Meyer
Yesterday, in my capacity as occasional co-tester of Mark’s recipes, I wound up with a duck. My responsiblities to this bird were fairly light: scribble down the easiest way to cut it up, roast the carcass with some vegetables, and make stock. Easy enough.
After stashing the legs and a breast in the freezer, straining the stock, and nibbling on the vegetables (soft and slick with duck fat) for lunch, I was left with a single boneless breast and a roasted/simmered carcass. I picked the meat from the carcass, scored and salted the breast, and put it in the fridge (right next to the container of day-old white rice.) Fate sealed. Duck fried rice for dinner.
I started with the breast, skin-side down, in a cold skillet over medium-low heat (the modest and gradual heat gently renders out the fat without burning it.) It took about eight minutes to crisp the skin, then three or four on the other side to cook the meat to a rosy pink.
With the breast resting under foil on the cutting board, I added some of the meat pulled from the carcass and cooked it in the rendered fat until chewy and crisp (essentially duck carnitas, a dish worthy in its own right.) After the crisping it all went very quickly: I added sliced carrots and celery and cooked them until just pliant, then the rice until barely browned, minced garlic and ginger until fragrant, and finally a beaten egg until scrambled (salting everything to taste along the way.) I sliced the duck breast over the top of the rice and that was it.
All in all, this was one of the more indulgent and satisfying dishes I’ve made in a while. There are probably a million things to do with duck that’s now in the freezer, but my best guess is that I’ll just wind up making this again.