Duck cracklings and Chinese sausage fried rice

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

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.”

chinese-sausage-duck-fried-rice

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.

Ingredients:

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.

October 19, 2009  Print This Post   
Tagged: , , , ,

Comments

4 Responses to “Duck cracklings and Chinese sausage fried rice”
  1. Gay says:
    October 20, 2009 at 4:37 am

    Ilang araw mo na akong iniinggit ng iyong duck meat! Seriously, I wish I was into much cooking when we were raising ducks. At that time, it was my dad’s expertise to cook stuffed duck much like afritada style. I would have experimented in cooking them in different ways.

    Reply
  2. peterb says:
    October 20, 2009 at 4:06 pm

    I echo Gay’s sentiments! Last weekend we attended a party that served peking duck, and since then me and my wife have been craving for it. Galing talaga ng timing ng post mo! I did a similar dish which used chicken instead, i also rendered the fat from the chicken skin. I can imagine the flavor from the rendered duck skin! I would definitely keep the duck fat! Sarap!

    Reply
  3. solraya says:
    October 20, 2009 at 4:44 pm

    These duck recipes, I can use for my chickens too. Solves our leftover from the rotisseries :)

    Reply
You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Vegetables and eggsVegetables and eggs
Fish lumpia (spring roll) with gata (coco milk)Fish lumpia (spring roll) with gata (coco milk)
Independence Day Dinner: Mussel Soup and Grilled TunaIndependence Day Dinner: Mussel Soup and Grilled Tuna
Shrimps, ham and asparagus fried riceShrimps, ham and asparagus fried rice
Crab meat and eggplant omeletCrab meat and eggplant omelet

Conversations