Blood Orange Duck Fried (Cauliflower) Rice ~ Picture Heavy

ScottyTooHotty · April 2017

Started off by brining the duck in a simple mix for 24 hours. Dried off the legs and added blood orange zest and pepper. Smoked those bad boys with some halved blood oranges for 2.5 hours around 200 degrees with some pecan wood.

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Let those rest for 25 mins, then I pulled all the meat and fat off the bone and separated each. I then squeezed the blood oranges over the chicken and let that sit for 20 mins.

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Got my newly purchased Wok going and cooked up my riced cauliflower, onions, carrots and garlic in the duck fat left over from the smoke.

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Took out the vegetables and cooked the blood orange duck by itself.

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Reintroduced the vegetables and four whisked eggs and added some snow peas.

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Fried up the duck fat in a separate pan and put on top of the rice. Sorry don't have any pictures of the this, we ate it before a photo could be taken.