Turkey and Duck confit

    Turkey and Duck Confit with Duck Fat Fried Rice


    • 2 Tbsp. duck fat
    • 1 cup turkey confit
    • 1 cup duck confit
    • 1 cup sugar snap peas
    • 2 cups sliced shiitake mushrooms
    • 1 cup bias-sliced celery
    • 1/2 cup green onions
    • 1 Tbsp. garlic
    • 1 Tbsp. ginger
    • 1/2 cup sweet soy sauce
    • 1/4 cup CHA! by Texas Pete Sriracha Sauce
    • 2 cups cooked rice
    • 2 Tbsp. sesame oil
    • 10 each eggs


    1. Sauté garlic and ginger in duck fat in a hot wok 1 minute.
    2. Add turkey and duck confit and cook while stirring for 2 minutes.
    3. Add all the vegetables and cook while stirring for 2 minutes.
    4. Add cooked rice and cook while stirring for 1 minute.
    5. Deglaze the stir-fried rice and vegetables with sweet soy sauce, sesame oil, and CHA! by Texas Pete®.


    Assembly 10 stir fry portions

    5 cup fried rice

    10 sous vide eggs

    5 cup pea sprouts

    2 tsp. black sesame seeds


    Divide the stir-fried rice into serving cups, place on the rice a sous vide egg, top with pea sprouts, and garnish with black sesame seeds.

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