The other day I was watching Diners, Drive-Ins and Dives on The Food Network. I’m not sure why, but I love watching that show even though most of the food is not even remotely paleo friendly.  Anyway, in this episode the chef was making a delicious looking Duck Fried Rice. I was inspired to make a version using cauliflower instead of rice. It smelled wonderful while it was cooking and tasted even better. An added bonus was that all the cooking was done in one pan, so clean-up was a snap. Enjoy!

Ingredients:

1 head of cauliflower

3 Duck confit legs and thighs

¾ cup finely chopped onion

1 shredded large carrot

2 eggs, lightly beaten

4 scallions, thinly sliced

1 teaspoon finely minced ginger

2 cloves garlic, minced

½ teaspoon red pepper flakes (optional)

3 Tablespoons plus ½ teaspoon tamari or coconut aminos

1 Tablespoon plus ½ teaspoon sesame oil

Coconut oil

Salt and freshly ground black pepper

2 Tablespoons minced cilantro

1 Tablespoon Sesame Seeds

Cut your head of cauliflower into flowerets. Place the flowerets in the bowl of your food processor fitted with a chopping blade. Pulse 10 to 15 times, or until the cauliflower looks like rice. If you have a smaller food processor or a particularly large head of cauliflower you may need to do this in more than one batch. If you process it too much you’ll wind up with cauliflower mush, not what we want for this recipe, so be sure to use single pulses. This is what you want the cauliflower to look like:

Remove the duck meat from the bones and shred to bite size pieces. Heat a large skillet over medium heat. Saute the duck until it’s nicely browned and crispy, about 5 minutes. Remove the duck from the pan and set aside. (Try not to nibble on to much of it)

Add ½ teaspoon of tamari and ½ teaspoon of sesame oil to the eggs. Beat together lightly. Add 1 teaspoon of coconut oil to the same pan which you cooked the duck in. Once the oil is hot, pour in the eggs. Once the eggs puff up, flip them over and cook briefly on the other side. Remove from the skillet and chop into small pieces.

Add about another tablespoon of coconut oil to the skillet. Add the chopped onions to the skillet and cook until they’re softened and starting to brown, about 7 minutes. If the pan looks dry, add some additional coconut oil (about ½ tablespoon should do) Add the ginger, garlic, red pepper flakes, carrot and cauliflower to the pan. Season with salt and pepper to taste.  Saute until the cauliflower is tender, 5 to 10 minutes.

Stir in the scallions, remaining tamari and sesame oil. Add the reserved duck and eggs to the pan. Stir it all together for 1 to 2 minutes until heated through.

Garnish with cilantro and sesame seeds and dig in!