Saturday, May 28, 2011

CSA Recipe: Asian Greens and Duck Fried Rice

After you fought through the lovely Gold, Pink and Green Pasta, I have another tough multi-part recipe to test your timing today! Callie & I always get amazing, interesting greens from the CSA - dinosaur kale, tuscan kale, broccoli greens etc - so I devised this recipe as a great asian twist on collard greens served with a wonderfully fragrant side of duck fried rice!  Also note that you could make either of these separately as tasty sides! 

Asian Greens with Duck Fried Rice

For the Greens:
1lb mix of greens - chard, kale, beet tops, kohlrabi greens etc. - stemmed and chopped
1 tbs salt
1/2 block tofu, drained in paper towels for 15 minutes, cut in to 1/2" cubes
1 tsp sesame oil
1 tsp + 1 tsp soy sauce
1 tbs canola oil
black pepper to taste
1-3 tsp gochujang - aka Korean chile paste (to taste - you could also use siracha, but 1/2 to 1 tsp will be more than enough)
1 tsp lightly toasted sesame seeds

For the Duck fried rice:
1/2 lb duck
2 tsp canola oil
1 medium onion chopped medium fine
2 garlic cloves, minced
1" ginger, minced
2 c day-old rice
2 eggs, lightly beaten
2 green onions, sliced in to thin rounds
1/2 tsp soy sauce
1 tsp rice vinegar
black pepper to taste
salt to taste

For Garnish: 2 tsp pickled ginger - the match-stick red kind (beni shoga)

1) Roast the duck: Preheat oven to 400 degree. Starting in a skillet, heat the 2 tsp canola oil over medium heat. Put the duck skin side down in the pan, drizzle on 1 tsp soy sauce and cook for for 5 minutes or until the skin is nice and crispy. 

2) Transfer the duck breast to an oiled baking pan, skin side up. Leave the duck drippings and leftover oil in the skillet. Place duck breast in preheated oven for about 10-12 minutes. Remove and let stand for 10 minutes. If you want, drain the drippings from the baking pan in to the skillet. 

3) Roughly chop up the duck breast. Reserve.

4) For the greens: Bring a large pot of water to a boil with the 1 tbs salt in it. One handful at a time add the chopped greens. 

5) Boil greens for 15-20 minutes, until tender but still bright green (not dull green).

6) While you're doing that, heat the 1 tbs canola in a skillet over medium high heat. Add the drained and dried tofu chunks.

7) Cook, stirring occasionally, until all sides of the tofu are crispy. About 10-12 minutes. Drain on a paper towel. 

8) Going back to the greens, drain in a colander. Squeeze as much water out as you can (use a back of a spoon, not your hands…). Put greens back in the pot.

9) Add 1 tsp soy (or less to taste), sesame oil, chile paste, sesame seeds and black pepper. Stir and mix together with the greens. 

10) Now for the fried rice! (Note: if you want to be uber-pro, you could technically start this step about 10 minutes simultaneously from hitting step 8 - you will have to juggle at least three pans on the heat at that point, and the greens will hold fine if you don't want to risk a disaster - so no worries if you don't want to do it that way!)

11) Re-heat the pan with the duck renderings over medium heat. Once hot add the onion, garlic and ginger and cook until just soft, about 5 minutes.

12) Using your hands, break up the old rice grains and add it to the pan. Stir to combine with the veggies and fry for a minute or two.

13) Add the reserved chopped duck. Stir to combine.

14) Now the trickiest part. I did this under the strict watchful eye of my fried-rice-expert girlfriend, Callie, who has trained for years to make fried rice from the heavens. 

15) Make a large, 6" or so diameter, empty circle in the middle of the pan. Pour the eggs into this hollow.

16) Like you are making scrambled eggs, cook for about 1 minute scraping, chopping and stirring  until they are just stating to set and are broken into many tiny pieces.

17) Stir the almost cooked egg in to the rest of the fried rice.

18) Add the soy sauce, green onions and rice vinegar and stir to combine. Cook for another minute. Add salt and pepper to taste (plenty of pepper and a dash of salt for me).

19) Add the fried tofu to the greens and mix to combine.

20) Plate a scoop of each the greens and rice on a plate. Garnish with a teaspoon or so of pickled ginger. 

Up Next: Thai Roasted Chicken and Guavas!

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