Lon Symensma, Chef-Owner at Modern Asian Bistro: Duck "Fried Rice"
"My favorite dish right now I’m calling duck 'fried rice,' which I put in quotation marks - reason being I don’t actually use rice, I use farro, which in ancient times was fed to Roman soldiers to sustain them on their conquests. It’s just a super, super-nurturing grain, which I steam gently for about two hours, so it doesn’t break apart. I grill the duck meat before braising it overnight, then shred it and stir-fry it in the wok with red onions, ginger, oyster and shiitake mushrooms, and instead of oil I use duck fat - plus a little bit of egg for scrambling. The protein helps keep the farro grains from clumping when I add them along with some kale. Right at the end, I put in just a touch of soy sauce and sesame oil. Finally, we top the dish with a sous-vide egg; as you break into it and mix everything together, it gets rich and creamy, almost like risotto. With all those warm flavors and aromatics, it’s so good for fall."
1555 Blake St., Suite 101; 303-353-5223