Braised Duck Over Rice

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 Information

  • Nutritional analysis per serving (4 servings)

    1081 calories; 56 grams fat; 17 grams saturated fat; 27 grams monounsaturated fat; 7 grams polyunsaturated fat; 95 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 40 grams protein; 150 milligrams cholesterol; 1339 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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 1 1/2 hours. Remove pan from oven, and let meat cool in pan.
2. In a medium saucepan, bring 2 1/2 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 1/4 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.

2 hours 10 minutes