Thai Braised Duck With Green Beans Recipes

THAI GREEN CURRY WITH DUCK

Steps:

• Cut duck breast crosswise into ¼-inch thick strips.
• Heat oil in a Dutch oven over high heat until shimmering but not smoking.
• Cook duck, in a single layer, stirring once, until beginning to brown, about 1-3 minutes; transfer duck to a plate.
• To the drippings in the pan, add the eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce, and lime juice.
• Bring to a boil, stirring.
• Decrease heat to a simmer; cover and cook, stirring occasionally, 8-10 minutes, until vegetables are tender.
• Return duck to pan; stir to coat with the sauce; cook until heated through, about 1 minute.
• Remove from heat; stir in fresh basil and serve immediately over or with brown basmati rice.

BRAISED DUCK

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.

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.

BRAISED DUCK WITH RED CURRY

Steps:

• Chicken stock:.
• Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
• Duck Braise:.
• In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
• Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible.
• Curry:.
• Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
• Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
• Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes.
• Spoon into a serving dish and garnish with the julienned lime leaf.
• Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.

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.