Duck cracklings and Chinese sausage fried rice
In the previous entry, I wrote about simmering the carcass of the roast duck and picking the meat to make soup and fried rice. I also mentioned that while most of the brown meat went into the soup, the bits of skin were reserved for the fried rice. I don’t know how you feel about duck fat but, as a cook, I have to say that anything cooked in it just tastes delicious. If you have health issues, there are claims that it is healthier than butter. I wouldn’t know about that, I am not a nutritionist — I am a home cook. I simply go by the rule “everything in moderation.”
You can make fried rice with vegetable or peanut oil but if you happen to have leftover duck skin, I recommend that you use it.
It’s easy enough to render duck fat. Just cut the skins into small pieces and simmer in a pot with a little water until the water evaporates and only the fat is left. You’ll only need about two tablespoonfuls to make enough fried rice for four people. Note that I didn’t add strips of scrambled egg to this dish because I served it with the duck, corn and cabbage egg-drop soup which, I felt, had enough eggs for one meal.
- 1 c. of cooked fatty duck skin (I used leftovers from the roast duck)
4 c. of cold cooked rice
1 Chinese sausage
1/4 c. of canned corn kernels, well drained
1 small carrot
a small bunch of onion leaves
2 tbsps. of light soy sauce
pepper, to taste
- Cut the duck skin into small pieces. Place in a pan. Pour in about a quarter to half a cup of water (you need very little water if the duck skin is already cooked; more, if the duck skin is uncooked). Bring to the boil then simmer until no water is left and the fat is rendered from the duck skin.
While rendering the duck fat, prepare the rest of the ingredients. Cut the Chinese sausage in half vertically then slice into half circles thinly.
Peel the carrot and chop.
Cut the onion leaves into half-inch lengths.
When the duck skin has rendered all its fat, make the cracklings by fry the duck skin in the duck fat until lightly browned and crisp. If you get more than two tablespoonfuls or so of duck fat, pour off the excess. Whether you want to keep it or not is entirely up to you. If you decide to keep it, pour the duck fat in small jar with a screw type cap, cool, cover and keep in the fridge.
Add the Chinese sausage, chopped carrot and corn. Cook over high heat, stirring often, for about half a minute or so.
Add the onion leaves and the rice. Season with soy sauce and pepper. Cook, stirring often, until the rice is heated through. Taste and adjust the seasonings if necessary. If the fried rice needs more saltiness, I suggest adding salt because another dose of soy sauce might make the fried rice too dark.
Serve hot. By itself or with a thick, chunky soup.
Cooking time (duration): about 35 minutes
Number of servings (yield): 4