BRAISED DUCK WITH GREEN BEANS, THAI STYLE
Steps:
- Remove excess fat from duck or duck legs. Season with salt and pepper, and put in a skillet that will fit it comfortably; turn heat to medium, and cover. Check once you hear sizzling: duck should be simmering in its own fat and exuding liquid. Adjust heat to create a steady simmer.
- Once bottom browns, turn. 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.
- Transfer duck to a plate. Pour off all but a couple of tablespoons of fat. Turn heat to medium high, and add onion; cook, stirring occasionally, until it softens, about 5 minutes. Add ginger, garlic and chilies and cook, stirring, for 30 seconds. Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes.
- Add 2 tablespoons water and nam pla or soy sauce. Put duck on top of bean mixture and bring to a simmer. 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. (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.
Nutrition Facts : @context http, Calories 1011, UnsaturatedFat 54 grams, Carbohydrate 22 grams, Fat 89 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 30 grams, Sodium 1096 milligrams, Sugar 11 grams
BRAISED DUCK
Make and share this Braised Duck recipe from Food.com.
Provided by Queen Dragon Mom
Categories Duck
Time 2h10m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Salt and pepper the duck liberally on both sides.
- Place each half, skin side down, in a large, heavy-bottomed (preferably cast-iron) pan.
- Wedge the thyme and garlic under the skin.
- Cover the pan with its lid or with foil, and place it over low heat.
- Braise for one hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered).
- Turn duck.
- Cover pan.
- Braise for another hour, until duck bottom is well browned and meat is quite tender.
- Remove duck to a cutting board; with a poultry shear, halve the halves.
- Place two tablespoons of the reserved fat from the pan into a clean saute pan, and heat the pan to medium high.
- Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin turns crisp and dark.
- Transfer to a dish.
Nutrition Facts : Calories 3677.3, Fat 357.2, SaturatedFat 120, Cholesterol 690.1, Sodium 573.1, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 104.7
BRAISED DUCK WITH RED CURRY
Make and share this Braised Duck With Red Curry recipe from Food.com.
Provided by Outta Here
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bone ducks and remove the skin. (You can ask a butcher to do this).
- Cut breasts in half, then into about 3 pieces across the width.
- Chop legs and thighs into about 4 pieces each.
- (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper.
- Heat oil in a large, heavy-bottomed Dutch oven over high heat.
- Brown duck on all sides, then transfer meat to a platter.
- Reduce heat to medium-low and cook shallots until well browned, about 15 minutes.
- Add garlic and ginger, increase heat to medium-high and cook about a minute, then add Thai Red Curry Paste.
- Cook, stirring constantly, about 3 minutes.
- Return duck meat to pot along with duck stock or chicken stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes.
- With a slotted spoon, transfer meat to a platter and reserve in a warm place.
- Puree sauce in a blender and strain back into pot.
- Cook over high heat until liquid is reduced by one third.
- Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat.
- Stir duck back into warm sauce.
- Ladle stew over Jasmine Rice.
- Garnish with remaining ingredients and serve immediately.
Nutrition Facts : Calories 974.2, Fat 89, SaturatedFat 35.8, Cholesterol 126.7, Sodium 1071.8, Carbohydrate 23.6, Fiber 2, Sugar 8.2, Protein 23.5
BRAISED DUCK WITH ONION
Make and share this Braised Duck with Onion recipe from Food.com.
Provided by Julesong
Categories Poultry
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Rub duck with salt, soy sauce, brandy and garlic and marinate for 30 minutes.
- Heat oil and fry sliced onions until soft but not brown, remove. Add duck and brown all over.
- Put back onion, add water, cover and simmer for 1 hour, add marinade and simmer for 20 minutes more or until duck is tender.
- Dissolve cornstarch with a little water and add to gravy.
- Boil until gravy thickens and serve duck whole with gravy in sauce boat.
Nutrition Facts : Calories 5782.8, Fat 553.5, SaturatedFat 174.8, Cholesterol 963.7, Sodium 4168.9, Carbohydrate 30.8, Fiber 4.1, Sugar 9.7, Protein 150.4
FRENCH BEAN & DUCK THAI CURRY
Traditionally, this is made with Asian snake beans, which taste very similar to French beans - but are about a foot long
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 11
Steps:
- Place a sauté pan over a low heat and add the duck breasts, skin-side down, to the dry pan. Slowly fry until the skin is brown and a lot of the fat has rendered off - this can take about 20 mins. Flip them over to seal the other side for 1 min, then remove to a board until cool enough to handle. Pour all but 2 tbsp of the fat from the pan.
- While the meat is resting, return the pan to the heat, then fry the curry paste and sugar for 1-2 mins until it becomes fragrant. Tip in the coconut milk, then fill the can with water and add this, too. Add the fish sauce, half the lime juice and the whole lime leaves, then bring to a simmer. Slice the duck breasts, then tip into the curry. Cover the pan, then simmer everything on the lowest heat for 1 hr until the duck is tender. Add the beans to the curry, then continue to cook, covered, for 10 mins until the beans are tender with a slight crunch. Taste and add more lime juice, fish sauce or sugar to season.
- Stir in the bean sprouts, cook for 1 min more, then serve with coriander, shredded lime leaves and sliced chilli, if you like, and boiled jasmine rice.
Nutrition Facts : Calories 638 calories, Fat 57 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 2.32 milligram of sodium
THAI BRAISED DUCK WITH GREEN BEANS
Make and share this thai braised duck with green beans recipe from Food.com.
Provided by chia2160
Categories Duck
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove excess fat from duck or duck legs.
- Season with salt and pepper, and put in a skillet that will fit it comfortably; turn heat to medium, and cover.
- Check once you hear sizzling: duck should be simmering in its own fat and exuding liquid.
- Adjust heat to create a steady simmer.
- Once bottom browns, turn.
- 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.
- Transfer duck to a plate.
- Pour off all but a couple of tablespoons of fat.
- Turn heat to medium high, and add onion; cook, stirring occasionally, until it softens, about 5 minutes.
- Add ginger, garlic and chilies and cook, stirring, for 30 seconds.
- Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes.
- Add 2 tablespoons water and nam pla or soy sauce.
- Put duck on top of bean mixture and bring to a simmer.
- 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.
- (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.
Nutrition Facts : Calories 98.2, Fat 0.3, SaturatedFat 0.1, Sodium 707.9, Carbohydrate 22.8, Fiber 6.7, Sugar 8.2, Protein 4.4
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