Duck Fried 'Rice' (paleo, AIP)
Recipe type: Paleo, Autoimmune-Protocol
Cuisine: Pan-Asian/Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is just one of many fantastic, easy meals included in the 30 Minute Meals for the Paleo AIP Cookbook (check it out here!). You can find this recipe + my lamb saag and bacon-mushroom cauliflower 'risotto' exclusively in 30 Minute Meals, along with over 100 other full meals (300+ recipes total!) from 40 talented bloggers. In the meantime, cook this up for a fast and delicious fried rice alternative that won't have you wanting anything 'cept more of its own deliciousness (true story, immediately ate all 4 servings of this myself...but it's cauliflower, so it's okay, right?).
  • 1 duck breast + 1 teaspoon sea salt
  • 4 cloves garlic
  • 1 onion
  • 1 tablespoon ginger (optional)
  • 3 scallions
  • 3 carrots
  • 6 purple radishes (optional)
  • 1 cup snow peas or regular peas (optional)
  • 2 cups of bok choy (when chopped)
  • handful of cilantro (optional)
  • 1 large head cauliflower (~6-7 cups when riced)
  • juice of ½ a lime
  • 1 tablespoon coconut aminos
  • ~1 teaspoon sea salt
  • avocado or olive oil (optional, if you don't want to use duck fat, but come on now, la graisse du canard...)
  1. Score fatty side of duck breast in both directions. Salt duck breast on both sides and cook fat side down on medium heat in large skillet until most of the fat has rendered (~5 minutes), then flip and cook for ~3-4 minutes on the other side (depending how medium you like your duck).
  2. While duck breast is cooking, prepare vegetables, mincing onion, garlic, ginger, scallions, and cilantro, and chopping carrots, radishes, snow peas, and bok choy into bite-size pieces.
  3. Remove duck from skillet and rest. Pour off duck fat, leaving ~2-3 tablespoons in the skillet.
  4. Cook carrots, onion, garlic, and ginger in duck fat over medium-high heat for ~5-10 minutes, until carrots have softened.
  5. While aromatics are cooking, food-process or grate cauliflower into rice-sized pieces and set aside.
  6. Add other vegetables (bok choy, snow peas, radishes, and scallions) to the aromatics in the pan, and cook together for another 5 minutes.
  7. Add in cauliflower rice and seasonings (lime juice, coconut aminos, and salt) and cook for another 5 minutes. Add in duck and warm through for ~2 minutes.
  8. Turn off heat, add in cilantro, and plate for serving.
Recipe by Flash Fiction Kitchen at