In a medium pot (with lid), soak the rice in the 2/3 cup water for 30 minutes.
Heat the pot on high to bring to a boil.
Add 2 tsp oil and salt to the rice.
When the rice is at a boil, put the lid on the pot and turn the heat to low.
Cook for 13 – 15 minutes. The water should be completely absorbed.
Remove the pot from heat. “Fluff” or stir the rice with a fork. Put the lid back on, and let the rice sit for 5 minutes.
While the rice is resting, remove the stem and seeds from the bell pepper. Coarsely chop the pepper, and put in a medium sauté pan with high sides or a wok.
Cut the dark green parts off of green onions. Discard the lighter green and white parts for this recipe. Dice the dark green ends. Add to the pepper.
Add 2 tsp of oil to the peppers. Heat the pan over medium-high heat for 3 – 5 minutes, stirring occasionally.
While the peppers are cooking, shred the duck.
When peppers have softened, add the duck, rice, tamari sauce, and remaining 2 tsp oil. Stir until everything the rice is evenly coated with the tamari sauce. All of the rice grains will be slightly brown.
Turn the heat down a notch to just above medium. Cook for approximately 5 minutes to warm the duck. Stir occasionally to prevent the rice from sticking.
Any color of bell pepper can be substituted. Chicken thighs can be substituted for duck confit.
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