Crispy Duck Fried Rice

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.

original recipe

Crispy Duck Fried Rice

Crispy Duck Fried Rice

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.


¾ c chicken stock
3 Tbs soy sauce
3 Tbs dark soy sauce (1 Tbs soy sauce plus 2 T brown sugar)
2 Tbs black vinegar (2 Tbs rice vinegar)
2 Tbs sweet chili sauce
4 Tbs peanut oil
6 cloves garlic, chopped
2 Tbs peeled and chopped fresh ginger
Meat and some skin from 1 roast duck (white and dark), shredded
2 ½ lbs baby bok choy, leafy green parts only, chopped
4 c diced mushrooms (we used beech mushrooms)
12 c cooked rice, cooled
3 bunches green onions, green parts only, sliced on the bias


  1. In a medium bowl, mix together the sauce ingredients. Set aside. Make sure all other ingredients are prepped before starting to cook.
  2. 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.


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Sweet Comments:

  1. Mmmm this looks fabulous. I have some duck confit in the freezer and I’m sure it would be awesome in this.

  2. Made this tonight. DELICIOUS! Thank you!

  3. I really warnt to try this recipe! What could I use to replace the baby bok choy? I live in Germany and it is not very easy to find here… Thanks for sharing!

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