Jazz up your leftover rice this week, with this delicious duck and black truffle fried rice recipe from chef Karl Whelan.
"What can I say? The inspiration is mixing carbs with truffle – we’ve swapped traditional potatoes for rice and topped it off with crispy fried noodles." – Karl Whelan
Yield: Serves: 4
- 300g/10.5oz long grain rice
- 2½ tablespoon sesame oil
- 600g/1.3lb water
- 100ml/3.3fl oz sunflower oil
- 200g/7oz duck meat, chopped
- 1 shallot, finely diced
- 100g/3.5oz black truffle
- 2 eggs
- 2 tablespoons light soy
- ½ tablespoon dark soy
- Salt and white pepper
- 2 spring onions
- Crispy noodles to garnish
- Wash the rice well and drain it off. In a pot, stir in one tablespoon of sesame oil to the rice. Cover with the water bring to the boil and simmer for 20 minutes until cooked. Allow to cool on a tray and use a fork to separate the rice.
- Add some oil to a wok and start by stir-frying the duck meat and the chopped shallot. Once hot, transfer to a bowl. Grate half the truffle over it mix and cover it to keep warm.
- Clean the wok add a little oil. Crack in two eggs and lightly mix with a spoon or ladle. Add the cold rice and, over high heat, wok-fry the rice, tossing and stirring it all the time.
- When the rice is hot and every grain is loose, add the duck and truffle mix and toss together.
- Turn off the heat and season with the light and dark soy sauce, the rest of the sesame oil, salt and ground white pepper. Transfer to a serving dish and grate over the remaining truffle. Garnish with a little chopped spring onion and crispy noodles to serve.
TIP: Cook the rice a day in advance and let it dry. When you go to separate it, it’ll come apart more easily.