braised duck over rice serves 4
time: 2 hours 10 minutes
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.
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, 1/2 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 1½ hours.
Remove pan from oven, and let meat cool in pan.
2.
In a medium saucepan, bring 2½ 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.
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.
4.
To serve, pile rice into four serving bowls, and top with duck and some of the remaining sauce.
Sprinkle with cilantro, and serve.
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braised duck over rice serves 4
time: 2 hours 10 minutes
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.
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, 1/2 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 1½ hours.
Remove pan from oven, and let meat cool in pan.
2.
In a medium saucepan, bring 2½ 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.
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.
4.
To serve, pile rice into four serving bowls, and top with duck and some of the remaining sauce.
Sprinkle with cilantro, and serve.
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