Duck (Teal) and Pork Fried Rice Ingredients 1-1.25lb boneless pork butt or shoulder cooked 8-10 Teal breasts (4-5 Teal breasted) 3 cups long grain rice boiled 2-3 large eggs beaten 4 green onions chopped 1 stick of unsalted butter 1 tbsp coarse Sea Salt 4 tbsp soy sauce 1 tbsp Uncle Chris' Seasoning (substitute any all-season spice) *Optional 1 tbsp Toasted Sesame Seed *Optional I started with a small boneless pork butt which I cooked up Carnitas/Pulled Pork style (find any number of recipes for Pork Butt or Shoulder), it rendered around 1lb of cooked meat. I fried the Pork Butt in a pan for 5-6 minutes over Medium-High heat with 1/2 stick of butter and then removed it from the pan and set it aside. Salt the duck breasts with the Sea Salt and let them sit out for 20-30 minutes to get to room temperature. Reuse the butter in the pan from the pork, add and melt the other 1/2 stick of butter and cook the duck breasts for 3 minutes on each side over Medium-High heat, remove and set aside to cool. Chop the breast meat into bite size pieces.