Duck Fried Rice

Chef Joe Kim shares his recipe
Joe Kim of the recently opened Flying Pig Café, a brick-and-mortar offshoot of the popular Flying Pig Truck, might be best known for his creative use of porcine ingredients. With his downtown café, however, he’s expanding his repertoire with dishes like this duck fried rice, a simple dish perfect for a quick dinner. And don’t worry bacon fans—there is a handful of pancetta for good measure.
Duck Fried Rice
Serves 3-4
– 1 duck leg confit (look for prepared confit at Whole Foods markets, the Beverly Hills Cheese Store, and other gourmet shops)
– 3 cups cooked brown rice, al dente
– 1 red onion, diced
– 4oz pancetta, diced
– 2 shishito peppers, diced
– 1/2 cup sliced shitake mushrooms
– 2 cloves garlic, minced
1. In a large sauté pan, sweat red onion, pancetta, garlic, shishito pepper, and shitake mushroom
2. Add duck confit, cook until the skin is crisp and the fat has rendered
3. Add cooked rice, sauté until browned
4. Season with soy sauce, salt, and pepper
5. Place duck leg on the bed of fried rice
6. Enjoy!