Mung Beans With Duck over Brown Rice Recipe

Name: Mung Beans With Duck over Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs duck, with breast meat removed (back, neck, carcass, legs, no liver, skin removed); ½ cup dried onion flakes; 2 medium carrots, scrubbed,trimmed and coarsely chopped; 2 stalks celery & leaves, trimmed and coarsely chopped; 4 cloves garlic, crushed; 2 -3 tablespoons dried parsley; ½ teaspoon dried thyme; 1 bay leaf; 2 -3 leaves fresh sage; ½ teaspoon kosher salt; 6 black peppercorns; 1 cup of dry mung beans, preferably hulled; 2 medium yellow squash, cut in half lengthwise and sliced thin; 1 tablespoon sesame oil; 3 cloves garlic, peeled and sliced thin; 1 medium shallot, finely diced; 1 medium yellow onion, peeled and sliced thin; ½ cup shredded cooked duck; ¼ teaspoon ground ginger; 1 teaspoon finely snipped fresh sage; salt and pepper; 2 cups brown rice

Servings: persons

5 lbs duck, with breast meat removed (back, neck, carcass, legs, no liver, skin removed)
½ cup dried onion flakes
2 medium carrots, scrubbed,trimmed and coarsely chopped
2 stalks celery & leaves, trimmed and coarsely chopped
4 cloves garlic, crushed
2 -3 tablespoons dried parsley
½ teaspoon dried thyme
1 bay leaf
2 -3 leaves fresh sage
½ teaspoon kosher salt
6 black peppercorns
1 cup of dry mung beans, preferably hulled
2 medium yellow squash, cut in half lengthwise and sliced thin
1 tablespoon sesame oil
3 cloves garlic, peeled and sliced thin
1 medium shallot, finely diced
1 medium yellow onion, peeled and sliced thin
½ cup shredded cooked duck
¼ teaspoon ground ginger
1 teaspoon finely snipped fresh sage
salt and pepper
2 cups brown rice

1
The night before, place the ingredients for the stock in a large stockpot.
2
Cover by about 2 inches with cold water and bring slowly to a boil.
3
Skim any froth that forms on the surface.
4
Reduce heat and simmer uncovered about 3 hours.
5
Add water as needed to keep ingredients covered and skim as necessary.
6
Strain the broth into a large bowl through a fine sieve; gently press vegetable mixture to remove as much liquid as possible.
7
Discard the vegetable mixture, cool the broth and place in refrigerator over night.
8
Remove the meat from the duck carcass and shred.
9
Place the mung beans in cold water to cover and allow to soak overnight.
10
When ready to cook, rinse the beans in cold water.
11
If the beans were not hulled, rub between hands to remove hulls and discard the hulls.
12
Skim any fat from top of broth before using.
13
In medium pan, add 2-1/2 cups of duck stock and 1 cup of brown rice; bring to a boil, cover and cook until rice is done or liquid is absorbed, about 45 to 55 minutes.
14
In medium size pan, heat the sesame oil; add the sliced onion, garlic and shallot.
15
Cook until onions are lightly brown.
16
Add 2-1/2 cups of the prepared stock, beans and ground ginger, bring to a boil.
17
Cover and cook for 20 minutes.
18
Add the duck meat and squash, cover and continue cooking an additional 10 minutes.
19
Remove from heat; add 1 tsp finely snipped fresh sage, salt and pepper to taste.
20
Serve over the cooked brown rice.
21
The left over stock can be frozen and used for another time.

560

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 5 lbs duck, with breast meat removed (back, neck, carcass, legs, no liver, skin removed), ½ cup dried onion flakes, 2 medium carrots, scrubbed,trimmed and coarsely chopped, 2 stalks celery & leaves, trimmed and coarsely chopped, and more.

Yes, Mung Beans With Duck over Brown Rice falls under the General 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.

That's it — enjoy your meal!

Mung Beans With Duck over Brown Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions