Recipe of Fried rice (Asian technique) with duck and squid

Ingredients

• 300 gr. jasmine rice
• 175 gr. duck breast (fattened duck breast)
• 1 Medium Squid
• 1 Medium Egg
• 1 Fresh Spring Onion
• 1 Garlic Tooth
• 1 Chili or Cayenne (optional)
• Green Lime Skin
• Chives (Ciboulette)
• Soy Sauce
• AOVE
• Salt and Pepper.

Directions

1. 1

   Rinse the rice and cook covered with water for 10 minutes; 5 on high heat and 5 on low heat. Once cooking is finished, let it rest uncovered for an hour.

2. 2

   Chop the Vegetable (Garlic, Green Onion, Chile)

3. 3

   Clean the Duck Magret very well with a knife on the side of the skin, without reaching the meat, it only removes a little fat (half approximately)

4. 4

   In a very hot frying pan, brown the Magret peppered on the skin for two minutes, remove and store the fat that has been released and turn it to cook another 2 minutes on the other side; set aside.

5. 5

   Clean and chop the Squid very well into thin strips and sauté it lightly in the fat of the duck that was left in the pan, remove and reserve

6. 6

   Fry the vegetables starting with the garlic; if necessary, add a little oil.

7. 7

   Now shred the Rice by hand and add it to the Vegetables; fry the whole thing over high heat, stirring gently.

8. 8

   Season with a splash of soy sauce and season with salt and pepper.

9. 9

   Plate up right away; grate some lemon peel on top and fillet the Duck Magret very finely and place it on top; with the heat of the Rice itself, it will be finished.