For the duck breast I smoked the other day, I had the leftover carcasses of the duck with still some meat attached. So, I scraped off the meat and saved it to cook with the rice.
Even for such a little amount of leftover duck meat like this, it would give a lot of flavor to the rice. I quickly marinated the meat with about 1 tablespoon of soy sauce before it was added to the rice.
To the 2 rice-cups (360 ml) of white rice, I added 350 ml of water, 2 tablespoons of sake, 1/4 teaspoon of sea salt, and the duck in the donabe rice cooker, "Kamado-san". Then, the rice was cooked in the regular manner over the stove top.
Rice was so aromatic when it was just cooked. I added a couple of tablespoons of the butter to the rice and quickly tossed it.
With the mitsuba (Japanese parsley) as a garnish, my quick rice with the leftover duck meat was ready. It was so savory and really delicious.
