Gluten-Free Duck and Cabbage Fried Rice

Ingredients

• 180 g skin-on duck breast
• 1 cup cooked rice, chilled
• 1.5 cups green cabbage, thinly sliced
• 1 small carrot, cut into thin matchsticks
• 1 scallion, green and white parts thinly sliced
• 1 tbsp plum jam
• 1 tbsp gluten-free tamari
• 2 tsp rice vinegar
• ¼ tsp Chinese five-spice powder
• 1 tsp fresh ginger, finely grated
• 1 tsp olive oil
• ¼ tsp salt
• 1 tbsp fresh cilantro, chopped

Method

1. Salt the duck and rub its flesh with five-spice powder.
2. Place skin-side down in a cold skillet; render until crisp.8 min timer
3. Flip and cook until the center reaches 165°F; rest briefly.5 min timer
4. Slice duck; stir-fry cabbage, carrot, scallion, and ginger until tender-crisp.4 min timer
5. Add rice, plum jam, tamari, vinegar, and oil; toss until hot.3 min timer
6. Fold in sliced duck and cilantro; serve when evenly coated.