Here Now, A Look at Ripple's Duck Fried Rice

As part of Eater's first ever Chinese Food Week, chefs at six major Washington, DC restaurants that don't serve Chinese food agreed to make a special limited edition dish, served just this week. Every day we'll highlight a new dish. On deck today: Duck Fried Rice at Ripple.

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So far, we've seen Proof's duck and foie gras wonton soup and Graffiato's rock shrimp Chinatown-style. Now it's time for a look at Ripple and the duck fried rice — made with sauteed aged arborio rice, slow roasted duck leg, charred scallions, shaved broccoli stems, duck egg yolk, housemade XO — that chef Logan Cox has so graciously agreed to add to the menu for the week. Cox explains: "The inspiration was combination fried rice, which is what I order on a night off. Duck fried rice seemed like a fun dish for me, and way to dress up my take-out staple."

Want to get a taste? The noodles will be available for dinner this week for $13. And stayed tuned to get a peek at the rest of our limited edition dishes from J&G Steakhouse, Smith Commons and Watershed.

· All Chinese Food Week Coverage [-EDC-]