Duck with Chive Fried Rice

One of my favorite Chinese restaurant meals is crispy duck and a side of stir fried chives. Obviously I can’t make the perfect Peking duck at home ( so I decided to try something different. I sous vided a duck breast for perfect meat. Then I removed the skin, crisped it and let it cool.  While it was cooling I made some fried rice with Chinese chives and shitake mushrooms.  To serve I crunched up the skin (in a bag with a rolling pin) and served it over the rice.  Voilà all the flavor I was craving and crunchy crackling to boot.

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