Because Maple Leaf Farms sells duck leg meat in 2 lb bags,I have to be creative about using it in a hurry. Hard as it is to believe, one might have too much duck fried rice, eh? 
As one of my dishes, I've tried "Chinese" clay pot rice which has formed a crust on the bottom of the pan.
I'm not sure what I was doing wrong. Too much liquid? Too hot?
Can you tell me how to achieve either of these crusty-bottomed rice textures?
