Jammy shows you how to make a real life recipe of Zelda Breath of the Wild Gourmet Poultry Pilaf using an actual wok. It's stir fry so good, it's legendary. Check out the recipe below.
For duck: 1 duck breast 1 duck leg quarter 1 tsp soy sauce 2 TBL malt syrup 1 tsp baking soda 1 TBL kosher salt 2 tsp five spice powder
For Rice: 1 carrot, diced 1 celery stalks, diced 4 small mushrooms, diced 2 scallions, whites and greens minced 1 clove garlic, minced 1 TBL ginger, minced 2 TBL chili garlic paste 2 TBL soy sauce 2 tsp fried rice powder 1 quart leftover white rice Oil, as needed
For duck: Mix malt syrup and soy sauce in a small bowl. In another bowl, combine salt, five spice powder, and baking powder. Poke duck fat skin with a toothpick or small blade.
Place duck on an elevated rack on a small baking sheet. Brush meat and skin with syrup mixture. Then, sprinkle with seasoning on both sides. Refrigerate for 8-24 hours.
In a small bowl, place diced carrots, celery and mushrooms. Set aside. In another bowl, combine scallion whites, ginger, garlic, soy sauce and fried rice powder. Set aside. Place leftover rice in a large bowl. Set aside. Place a little oil, no more than about 1/4 cup in another bowl. Set aside.
Gather all your bowls near a wok or large non-stick pan. Place duck meat skin side down and place the burner on low heat. Cook slowly to render the fat out, 5-8 minutes. Once skin is golden mahogany, flip and cook on the other side on medium heat until desired temp is reached. I like my duck meat a little pink, so I go for another 5-8 minutes. Remove duck and set aside. Crank up heat to high.
Fry veggies in the duck fat until lightly golden brown, about 4-5 minutes. Remove veggies from pot and place back in the bowl, doing your best to leave as much duck fat in the pan. Add rice and fry until golden over high heat, about 5-8 minutes, or until lightly golden. If it sticks, you can add a little more oil.
Once golden, turn off the heat, add sauce and veggies and mix in. Pile high on a large plate and sprinkle with scallion greens. Serve with reserved duck meat.
Crank up that wok.
We're making gourmet poultry pilaf.
This is gourmet, so I'm gonna use duck.
It's a little bit pricier, but it's super tasty.
I'm gonna make it even tastier with a marinade.
In a small bowl goes malt syrup. You can use molasses too.
Whisk in a little bit of soy sauce.
In another bowl goes kosher salt, five spice powder,
and a little bit of baking powder.
That's gonna help with browning.
I mix it with my fingers, but don't worry, they're clean.
Grab a tool. We're gonna poke some holes in the duck fat.
Ah, dang it broke. Ah well,
This blade won't break.
Ching!
Go at your duck, but just the skin.
Hi-ya-ya-ya!
That'll show him.
Alright, now place your duck on a rack on top of a small baking sheet.
Brush with your reserved syrup mixture,
both sides, until it's good and coated.
Then, sprinkle it with your seasoning.
Again, go heavy with it, both sides.
You'll want to use all of it.
Don't worry, it's not too much.
When you're done, refrigerate it for 8 hours or up to a day.
See you later, ducky!
Now grab some veggies.
I'm using celery, carrots, and some hearty mushrooms.
You can use peas too, but peas are gross.
Mince them all up and put them in a bowl.
Now get some aromatics.
Ginger, garlic, and green onions.
We're gonna save the green parts
of the green onions for later though.
The rest go in a bowl with some chili paste, soy sauce, and
some fried rice powder.
It comes in a little pack like this.
You can leave it out though. Whisk it all up.
Now assemble all your bowls together, we're making a stir fry.
I'm using a super hot wok, but you can use a wide nonstick pan too.
Either way, you want all your ingredients near you,
stuff moves pretty fast.
Alright place your duck skin side down in your wok.
Put the burners on low.
We're gonna render as much fat as slow
as we can cause duck fat is AMAZING!
Give it 5-8 minutes or until it's golden brown
and mahogany, I don't like that.
Now turn your duck and cook on your desired temp.
is like steak in that way. I like mine a little pink
so I'm going to go for five to eight minutes.
Then you can place it on a clean plate and set it aside.
All right crank up the heat and add your
veggies.
Cook them quick stirring often.
Once they're lightly golden
take them back out and
onto their bowl. Try to leave as much duck fat in the pan as you can.
Once the pan is super hot
add your rice all at once.
If it sticks you can add a little bit of oil. Cook it while stirring
often until lightly golden about five minutes.
Keep stirring. We want fried rice not burnt rice.
All right,
turn off the heat and add your sauce
and your veggies back to the pan
and mix until it's all combined.
There's, uh, someone climbing up their, uh, pot there, uh, hmm.
Dump your rice onto a big plate and serve with your reserved meat.
You can sprinkle on those green onions right before serving, too.
This stuff is so good, I can't tell
what I love more, the rice or the meat.
Looks like I'll have to eat both just to be sure.
Yummy.
Hey, you, get away from my rice.
Go make your own, creep.
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Thanks for watching!
Bye!
