Braised Duck Over Rice Recipe

Name: Braised Duck Over Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 duck legs (with thighs); 2 duck breast halves; Sea salt and freshly ground black pepper; 1/2 cup riesling; 1/2 cup low-sodium soy sauce; 2 large cloves garlic, peeled, crushed and chopped; 2 1/2 tablespoons grated ginger; 3 tablespoons sugar; 2 cups jasmine rice; 1/2 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

Servings: persons

2 tablespoons olive oil
2 duck legs (with thighs)
2 duck breast halves
Sea salt and freshly ground black pepper
1/2 cup riesling
1/2 cup low-sodium soy sauce
2 large cloves garlic, peeled, crushed and chopped
2 1/2 tablespoons grated ginger
3 tablespoons sugar
2 cups jasmine rice
1/2 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.
2
Place a large saute pan over medium high heat.
3
Add 1 tablespoon oil.
4
Season duck pieces with salt and pepper to taste, and lay skin-down in the pan.
5
Brown well on both sides, turning once.
6
Drain off fat and return pan to heat.
7
Add riesling and bring to a boil.
8
Add soy sauce, 1/2 cup water, 1 clove garlic, ginger and sugar.
9
Return to a boil, cover, and place in oven.
10
Braise until meat is very tender, turning every 30 minutes, about 1 1/2 hours.
11
Remove pan from oven, and let meat cool in pan.
12
In a medium saucepan, bring 2 1/2 cups lightly salted water to a boil.
13
Stir in rice, cover, and reduce heat to very low so water barely simmers.
14
Cook until water is absorbed, then uncover and stir.
15
Meanwhile, transfer duck to a plate, reserving sauce.
16
(There should be about 1 cup of sauce; if necessary, add chicken broth to thin as desired.)
17
Discard duck skin and fat.
18
Pull meat from bones, pulling it or cutting it into small slivers.
19
Place a large saute pan over medium-high heat, and add remaining oil.
20
Add remaining garlic, peppers (use 2 for mild heat, 3 for spicy), lemon grass and carrots.
21
Saute for 1 minute.
22
Add duck, stirring to crisp edges.
23
Add 1/4 cup of reserved sauce.
24
Reduce until mixture is sticky.
25
Mix in scallions.
26
To serve, pile rice into four serving bowls, and top with duck and some of the remaining sauce.
27
Sprinkle with cilantro, and serve.

642

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 duck legs (with thighs), 2 duck breast halves, Sea salt and freshly ground black pepper, and more.

Yes, Braised Duck Over Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Duck Over Rice

How did you like this recipe?

Frequently Asked Questions