This has become a bit of a comfort dish over the last half year especially with a crispy fried rise. Whenever I get a chance to get a well priced duck I always split it myself so I can confit the thighs but then the breasts are always leftover. Lately I have been just roasting this to render the fat and then thin slicing it over leftover fried rice. I try to mix in the rendered duck fat back into the fried rice which I think adds some beautiful flavor.
