Step 1

Combine marinade ingredients & mix until smooth.

Step 2

Combine the marinade and ground duck, mixing well then let sit for 3-4 hours.

Step 3

Heat wok/pan over medium high heat, add ½ T of duck fat and the marinated Duck, cook until done while breaking apart the duck as it cooks. Once cooked, remove duck from the pan and set aside.

Step 4

Add ½ T duck fat to the pan, and ginger, garlic, & scallion and sauté until the aromas have released. Add Carrot, Celery, & Shallot & cook for another 3-5 minutes, then add Kimchi and baby corn, sautéing until the veggies start to caramelize.

Step 5

Add ½ T duck fat to the vegetables in the pan and add the cooked rice. Sauté over medium high heat while adding soy sauce, Kimchi Base, sesame seeds, and sesame oil.

Step 6

Toss until everything is combined then add the reserved ground duck and allow the rice to cook and crisp up, stirring occasionally for the next 3-5 minutes.

Step 7

Push the fried rice off to the sides of the pan to make a well in the center, reduce heat to medium then add the remaining duck fat and the beaten eggs. Slowly scramble the eggs, then incorporate into the fried rice once the eggs are almost fully cooked.

Step 8

Fold in 1 T butter to the rice, garnish as desired and serve.