Thai Braised Duck With Green Beans

1. 1

   Remove excess fat from duck or duck legs.

2. 2

   Season with salt and pepper, and put in a skillet that will fit it comfortably; turn heat to medium, and cover.

3. 3

   Check once you hear sizzling: duck should be simmering in its own fat and exuding liquid.

4. 4

   Adjust heat to create a steady simmer.

5. 5

   Once bottom browns, turn.

6. 6

   Eventually liquid will evaporate and duck will cook in fat only; at this point, lower heat and continue to cook duck, turning once in a while, until it becomes tender, about an hour.

7. 7

   Transfer duck to a plate.

8. 8

   Pour off all but a couple of tablespoons of fat.

9. 9

   Turn heat to medium high, and add onion; cook, stirring occasionally, until it softens, about 5 minutes.

10. 10

    Add ginger, garlic and chilies and cook, stirring, for 30 seconds.

11. 11

    Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes.

12. 12

    Add 2 tablespoons water and nam pla or soy sauce.

13. 13

    Put duck on top of bean mixture and bring to a simmer.

14. 14

    Cover and cook until both beans and duck are very tender, 15 to 30 more minutes, adding a little more water if necessary to keep mixture moist.

15. 15

    (You can prepare dish in advance up to this point; cover and set aside until ready to eat, then reheat.) Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve.

* Per serving · 4 servings · Values may vary.