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Duck Fried Rice

A fried rice dish with duck, bean sprouts, scallions, and spices.

From the Wikibooks Cookbook · 14 ingredients
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Why it works: Sesame and rice match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 984 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Duck Fried Rice

serves 5

Ingredients

Directions

Prepare the pan

  1. Heat the butter and sesame oil in a non‑stick frying pan over medium‑high heat.

Cook the fried rice

  1. Add the garlic, chillies, and scallion. Fry, stirring, for 15 seconds until fragrant.

  2. Add the duck meat, bean sprouts, and parsley. Stir until the duck meat changes colour.

  3. Add the rice, soy sauce, habanero, black pepper, and salt. Stir until well‑mixed.

Serve

  1. Serve hot.

Nutrition, whole recipe (rough)

837Calories
26 gProtein
54 gFat
60 gCarbs

Counts 11 of 14 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Duck100g cooked with skin337
Rice1 cup cooked (158g) white206
Sesame1 tbsp (14g)120
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Soy Sauce1 tbsp (15ml)9
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Beannot in our table0
Waternot in our table0
Meatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sesame + ricetop 3% of all pairs
    Smell alikestrong
    Cooked together984 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Sesame + garlictop 5% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked rice
Forms the bulk of the dish and absorbs the seasonings and fat as it fries.
Duck meat
Supplies the main protein, turning from pink to brown as it cooks through.
Butter
Adds richness and flavour to the frying fat.
Light soy sauce
Adds savoury saltiness and colour to the rice.

The step that matters

Add the garlic, chillies, and scallion. Garlic and scallion burn quickly over high heat and turn bitter, so they need only about 15 seconds of frying until fragrant before the other ingredients go in.

Swap the clove

How well each one fits the dish's main ingredients (butter, sesame, garlic, parsley, meat, rice, sauce):

  1. Capersfits better
  2. Thymefits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against butter, sesame, garlic, parsley, meat, rice, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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