Zelda Breath of the Wild - How to make Gourmet Poultry Pilaf

Channel:

Jammy Cooks

Subscribers:

14,100

Published on May 25, 2018 4:12:57 PM ● Video Link: https://www.youtube.com/watch?v=nPQ9zhlM-IM

Game:

The Legend of Zelda: Breath of the Wild (2017)

Category:

Guide

Duration: 5:47

5,552 views

198

Jammy shows you how to make a real life recipe of Zelda Breath of the Wild Gourmet Poultry Pilaf using an actual wok. It's stir fry so good, it's legendary. Check out the recipe below.

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What You Need:

For duck:
1 duck breast
1 duck leg quarter
1 tsp soy sauce
2 TBL malt syrup
1 tsp baking soda
1 TBL kosher salt
2 tsp five spice powder

For Rice:
1 carrot, diced
1 celery stalks, diced
4 small mushrooms, diced
2 scallions, whites and greens minced
1 clove garlic, minced
1 TBL ginger, minced
2 TBL chili garlic paste
2 TBL soy sauce
2 tsp fried rice powder
1 quart leftover white rice
Oil, as needed

For duck: Mix malt syrup and soy sauce in a small bowl. In another bowl, combine salt, five spice powder, and baking powder. Poke duck fat skin with a toothpick or small blade.

Place duck on an elevated rack on a small baking sheet. Brush meat and skin with syrup mixture. Then, sprinkle with seasoning on both sides. Refrigerate for 8-24 hours.

In a small bowl, place diced carrots, celery and mushrooms. Set aside. In another bowl, combine scallion whites, ginger, garlic, soy sauce and fried rice powder. Set aside. Place leftover rice in a large bowl. Set aside. Place a little oil, no more than about 1/4 cup in another bowl. Set aside.

Gather all your bowls near a wok or large non-stick pan. Place duck meat skin side down and place the burner on low heat. Cook slowly to render the fat out, 5-8 minutes. Once skin is golden mahogany, flip and cook on the other side on medium heat until desired temp is reached. I like my duck meat a little pink, so I go for another 5-8 minutes. Remove duck and set aside. Crank up heat to high.

Fry veggies in the duck fat until lightly golden brown, about 4-5 minutes. Remove veggies from pot and place back in the bowl, doing your best to leave as much duck fat in the pan. Add rice and fry until golden over high heat, about 5-8 minutes, or until lightly golden. If it sticks, you can add a little more oil.

Once golden, turn off the heat, add sauce and veggies and mix in. Pile high on a large plate and sprinkle with scallion greens. Serve with reserved duck meat.

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