Braised Duck Over Rice

ime: 2 hours 10 minutes

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. 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.
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