Braised Duck With Green Beans Thai Style Recipes

THAI BRAISED DUCK WITH GREEN BEANS

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.

BRAISED DUCK WITH ONION

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.

FRENCH BEAN & DUCK THAI CURRY

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.

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.

BRAISED DUCK

Steps:

• Cut the duck in half, lengthways. Dry the halves thoroughly with kitchen paper. Heat the oil in a wok or a large frying pan until it is almost smoking, and deep-fry the two halves of the duck, skin side down. Turn the heat to medium and continue to fry slowly until the skin is browned. This should take about 15-20 minutes. Do not turn the pieces over, but baste the duck as it fries. Drain the lightly browned duck on kitchen paper. Combine all the braising sauce ingredients in a large pan and bring to the boil. Add the duck halves and turn the heat down to a simmer. Cover the pan and slowly braise the duck for 1 hour, or until it is tender. Now make the garlic and vinegar dipping sauce. Combine the garlic and vinegar in a small dish and allow to sit for at least ten minutes before using. Once the duck is cooked, skim off the large amount of surface fat that will have accumulated. This procedure will prevent the duck from becoming greasy. Now remove the duck halves from the sauce with a slotted spoon. Let them cool, then chop them into smaller pieces. Arrange on a warm platter, garnish with the fresh coriander and serve at once, with the Garlic and Vinegar Sauce. Alternatively, you can let the duck cool thoroughly and serve it at room temperature. Once the braising sauce has cooled, remove any lingering surface fat. It can now be frozen and re-used to braise duck or chicken. This dish reheats beautifully.