3 c. of chopped duck meat and skin
5 c. of cold cooked rice, mashed to separate the grains
1/2 c. of bawang na mura (garlic leaves), chopped
3/4 c. of finely diced carrots
1/4 c. of finely diced red bell peppers
1 whole onion, finely chopped
2 eggs, lightly beaten
2 tbsp. of duck fat and drippings
1 tbsp. of hoisin sauce
Heat the duck fat and drippings in a large wok or skillet. When smoking, add the beaten eggs. Tilt the wok or skillet around to cook the eggs evenly. Lift out the cooked eggs and transfer to a chopping board. Cool slightly and chop coarsely.
Reheat the duck fat and add the chopped duck meat and skin. If the duck meat is unseasoned or lightly seasoned, add salt liberally. Cook the duck meat over high heat for 3-4 minutes until the skin renders more fat and the meat is lightly browned. Add the carrots and bell peppers. Continue cooking over high heat for a minute. Add the chopped bawang na mura and onions. Cook, stirring, for about 30 seconds. Add the mashed rice and hoisin sauce. Cook, stirring, until the rice is heated through. Return the cooked eggs to the wok or skillet and stir to mix well. Add more salt, if necessary. Drizzle with sesame seed oil and stir a few more times. Serve hot.
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