Braised Duck Over Rice
Published February 18, 2003
- Total Time
- 2 hours 10 minutes
- Rating
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Ingredients
2 tablespoons olive oil
2 duck legs (with thighs)
2 duck breast halves
Sea salt and freshly ground black pepper
½ cup riesling
½ cup low-sodium soy sauce
2 large cloves garlic, peeled, crushed and chopped
2 ½ tablespoons grated ginger
3 tablespoons sugar
2 cups jasmine rice
½ cup chicken broth or as needed
2 to 3 serrano peppers, seeded and minced
2 stalks lemon grass, trimmed of roots and woody ends, thinly sliced
2 carrots, cut into thin matchsticks
3 scallions, thinly sliced, diagonally
2 tablespoons chopped cilantro
Nutritional analysis per serving (4 servings)
96 grams carbs; 151 milligrams cholesterol; 1082 calories; 27 grams monosaturated fat; 7 grams polyunsaturated fat; 17 grams saturated fat; 56 grams fat; 3 grams fiber; 1339 milligrams sodium; 41 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Place a large sauté pan over medium high heat. Add 1 tablespoon oil. Season duck pieces with salt and pepper to taste, and lay skin-down in the pan. Brown well on both sides, turning once. Drain off fat and return pan to heat. Add riesling and bring to a boil. Add soy sauce, ½ cup water, 1 clove garlic, ginger and sugar. Return to a boil, cover, and place in oven. Braise until meat is very tender, turning every 30 minutes, about 1 ½ hours. Remove pan from oven, and let meat cool in pan.
- Step 2
In a medium saucepan, bring 2 ½ cups lightly salted water to a boil. Stir in rice, cover, and reduce heat to very low so water barely simmers. Cook until water is absorbed, then uncover and stir. Meanwhile, transfer duck to a plate, reserving sauce. (There should be about 1 cup of sauce; if necessary, add chicken broth to thin as desired.) Discard duck skin and fat. Pull meat from bones, pulling it or cutting it into small slivers.
- Step 3
Place a large sauté pan over medium-high heat, and add remaining oil. Add remaining garlic, peppers (use 2 for mild heat, 3 for spicy), lemon grass and carrots. Sauté for 1 minute. Add duck, stirring to crisp edges. Add ¼ cup of reserved sauce. Reduce until mixture is sticky. Mix in scallions.
- Step 4
To serve, pile rice into four serving bowls, and top with duck and some of the remaining sauce. Sprinkle with cilantro, and serve.
Private Notes
Comments
Made June 23, 2017. Sautéed a 1 lb duck breast on med high heat 7 mins per side. Defatted pan then adde veggies (scallions, 2 crushed chopped garlic cloves, 1 tbs mince ginger, carrot, red pepper, mushrooms, green beans) and poaching liquid. Rested 10 minutes then added to poaching liquid (1/2 c white wine, 1/4 c soy, 1/2 no salt chicken broth. Cut Brest after 10 mins rest and fed slices to broth for 1-2 mins. Excellent
2/26/16: this was fabulous. Made a 1 lb. moulard duck breast as directed using 1/4 c soy sauce, 1/2 cup water and 1/2 cup Reisling with aromatics and braising, covered @ 325 degree oven. It's important to remove about the top 1/2 c liquid fat layer. Had about 3/4 c of "jus" left. For final steps, used 2 julienned carrots, 3 scallion, 7 oyster mushrooms, aha drug bean sprouts, 1/2 red pepper, and jus and a few dashes Tabasco sauce, served with rice. Topped with cilantro.