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


  1. 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.
  2. 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.
  3. 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.
  4. When the rice is hot and every grain is loose, add the duck and truffle mix and toss together.
  5. 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.