We are fortunate to have a well-established Asian district in the heart of our city. The Mills-Colonial intersection and the surrounding blocks are packed with restaurants, groceries, and independent businesses that cater to the Asian community. We have a number of favorites in this area – three of our favorite Vietnamese restaurants, one of our favorite noodle shops, one of our favorite banh mi shops, and two of our favorite groceries.
My husband found a restaurant in this area that sells whole roasted duck. For a few extra dollars, they even chop the duck up for you. I have yet to visit this place, and am dying to take pictures of a whole (intact) duck. We have taken advantage of this convenience for a number of dishes at home, including this fried rice.
This recipe makes a LOT of rice, about 8 servings. I wanted to include ingredient amounts that used all the duck meat. If you don’t want to make that much at once (or if your wok isn’t big enough to handle that much food), then definitely halve the recipe.
Make sure the duck skin gets really dark and crispy when stir frying. The meat won't burn as long as you keep stirring it.
- In a medium bowl, mix together the sauce ingredients. Set aside. Make sure all other ingredients are prepped before starting to cook.
- Heat a wok over high heat. Add oil and heat until nearly smoking. Add the garlic and ginger and stir fry for 30 seconds, until softened. Move to the top of the wok. Add the duck meat and stir fry until the skin and meat become crispy, stirring frequently (about 4-5 minutes.) Reduce heat to medium-high. Add the bok choy and mushrooms and cook until softened, about another 5 minutes. Add the rice and cook, stirring all the ingredients together. Pour the sauce over the rice, and continue to stir fry while constantly mixing, until the rice begins to get a little crispy, about 6-7 minutes. Remove from heat, stir in the green onions, and serve.