Buy a Crescent Farms whole duck. Remove from wrapping and rinse.
Pat dry with paper towels.
Preheat oven to 375 degrees
Rub the bird with kosher salt and pepper. Fill cavity with whole onion and a few chopped carrots and place in oven for 25 minutes.
Then turn up to 500 degrees for an additional ten minutes or until duck skin becomes golden and crispy. While duck is in oven, start your rice. I have a rice cooker I bought in Chinatown for $25. Jasmine rice is cooked to perfection in these simple machines.
If your pressed for time, just pick up a container of white rice at your favorite Chinese place and ask for some take out chop sticks.
Measure one and a half cups of rice and place in rice cooker with 2 1/4 cups of water. Add pinch of salt, teaspoon of oil, cover and press on button. Rice cookers gauge and control moisture so that it
cooks perfectly and unsupervised to boot. Once rice is cooked, empty on to cookie sheet to cool.
Set aside a half cup of plain cooked rice for tomorrow’s recipe of stuffed cabbage.
‘Remove outer leaves from Napa cabbage, wrap in plastic wrap for later use. Chop one cup of Napa cabbage, two scallions, a clove of garlic and set aside. Add two tablespoons of vegetable oil to a wok or large sauce pan on medium flame.
Quickly saute your chopped items, add one and a half cups of cooked rice, two tablespoons of high quality soy sauce and mix together. Lastly add a cup of fresh bean sprouts. Once the bird is browned and the legs move easily to the touch, remove bird from oven and allow to rest for up to 20 minutes.
Place a bed of rice in a large bowl, remove breasts from bird and serve them on the fried rice. Garnish with more chopped scallions and bean sprouts.
Place some Tamari on the table along with your favorite chili paste like Siracha or Sambal olek.
Wrap and freeze the remainder of your bird for an Udon soup which you’ll make with duck stock and meat from this bird. Recipe on next posting.
