Best Braised Duck Over Rice Recipes

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BRAISED DUCK WITH RED CURRY



Braised Duck with Red Curry image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

2 (5 pound) ducks
Salt and freshly ground black pepper
1/4 cup rendered duck fat or vegetable oil
16 medium shallots, thinly sliced
8 garlic cloves, minced
2 tablespoons freshly grated ginger
1/4 cup Thai red curry paste
5 cups brown duck stock or chicken stock
1/4 cup fish sauce
1 (14ounce) can coconut milk
3 tablespoons palm sugar or brown sugar
1/4 cup fresh lime juice
2 bunches cilantro, chopped, stems trimmed
2 limes, peeled and diced
1 bunch scallions, white and 1/2 the green part, trimmed, thinly sliced along diagonal

Steps:

  • Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) 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 rendered fat 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 curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck 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.

DUCK FRIED RICE



Duck Fried Rice image

This is how I like to use up leftovers from our favorite take-out meal of Chinese roast duck and barbequed pork. Ingredient amounts may vary depending on what's left from your meal. But fried rice dishes are very forgiving.

Provided by foodelicious

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 cup chopped Chinese roast duck meat, skin and fat separated and set aside
½ cup thinly sliced Chinese barbecued pork
6 green onions, thinly sliced
2 tablespoons soy sauce
2 eggs, beaten
3 cups cooked long-grain rice
salt and pepper to taste

Steps:

  • Cook the duck skin and fat in a wok or large skillet over medium heat until the skin is crispy, and the fat has rendered, about 10 minutes. Increase heat to medium-high, and stir in the duck meat, pork, half of the green onions, and the soy sauce. Cook and stir until the meats are heated through, about 5 minutes.
  • Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of the rice, exposing the bottom of the pan. Pour in the beaten eggs and stir until the eggs have scrambled. Then stir the scrambled eggs into the rice along with the rest of the green onions. Toss and stir until the rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 35.8 g, Cholesterol 143.8 mg, Fat 15.7 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 5.3 g, Sodium 527.6 mg, Sugar 0.9 g

SINGAPOREAN BRAISED DUCK



Singaporean Braised Duck image

The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck - they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweaked it to serve the duck at a slightly pink medium rather than fully cooked. Of course, you may cook it through if you prefer.

Provided by Francis Lam

Categories     dinner, one pot, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

1 5-pound duck, whole
2 tablespoons kosher salt, plus more to taste
2 tablespoons Chinese five-spice powder
8 teaspoons sugar
4 pods star anise
15 cloves garlic, lightly smashed
4 inches galangal or ginger, peeled and sliced into 1/4-inch coins
1 cup kecap manis (see note)
14 ounces packaged fried tofu, cut into 2-inch pieces
6 hard-boiled eggs
Steamed rice, for serving
Auntie Khar Imm's Chile Sauce (see recipe)

Steps:

  • Trim the duck of any visible excess fat, especially from the tail area. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and marinate, refrigerated, for 2 hours or overnight. Rinse the duck with fresh water inside and out.
  • Place a large wok or Dutch oven over medium heat, and add the sugar. After it liquefies, watch it carefully as it caramelizes to a medium brown, swirling the pot occasionally to help it color evenly. Add the star anise, garlic and ginger, and stir to coat in the caramel, and to keep the caramel cooking until it's a dark brown, but not burned. Stir in 1 cup of water to dissolve the caramel, then add the kecap manis.
  • Add duck, breast side up, then add water to come up halfway, submerging the legs. Raise the heat to bring the liquid to a boil, then turn the heat down to a very gentle simmer, just barely bubbling.
  • Cook for 15 minutes, then carefully flip the duck so the breast side is down. Cook 15 minutes, then flip again. Taste the liquid, and add salt or more kecap manis to taste. Cook 15 minutes, then flip so the breast side is down again. Cook another 5 to 15 minutes, until the breast is cooked to your liking. Traditionally it should be cooked through, but Tan's spin is to remove the duck when the breast meat is 135 to 140 degrees, or medium. To use a traditional test, poke a chopstick in the thickest parts of the duck thigh and breast; if it goes through without too much resistance, it's done.
  • Remove the duck to a platter or cutting board, and tent with foil. Let it rest for 10 minutes. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. Skim the sauce of any floating fat if necessary, and serve it all with rice and chile sauce.

Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 69 grams, Carbohydrate 16 grams, Fat 115 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 38 grams, Sodium 2568 milligrams, Sugar 7 grams

BASMATI PILAFF



Basmati pilaff image

Gordon Ramsay brings you an oven-baked rice pilaff, perfect for making ahead and to serve with his Stir fry of duck

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 1h

Number Of Ingredients 10

500g basmati rice
100g butter
1large onion , finely chopped
1large sprig fresh thyme
2 bay leaves
2 cinnamon sticks
8 cardamom pods , split open
3 cloves
4-6 thinly pared strips lemon zest
1l boiling chicken stock or water

Steps:

  • Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
  • Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
  • Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.

Nutrition Facts : Calories 313 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Protein 6 grams protein, Sodium 0.65 milligram of sodium

BRAISED DUCK WITH GLUTINOUS RICE



Braised Duck with Glutinous Rice image

Make and share this Braised Duck with Glutinous Rice recipe from Food.com.

Provided by Chrissyo

Categories     Poultry

Yield 1 serving(s)

Number Of Ingredients 11

1 ducks, prick skin with fork (about 3 lbs)
1 cup glutinous rice, soaked overnight
3 tablespoons dried shrimp, soaked until soft
2 teaspoons salt
2 tablespoons black soy sauce
2 tablespoons sesame oil
2 tablespoons Chinese wine or 2 tablespoons sherry wine
1 teaspoon pepper
4 tablespoons scallions, chopped
4 cups water
2 tablespoons brown sugar

Steps:

  • Steam duck for 30 minutes.
  • Remove and cool.
  • Mix rice with shrimps, salt, 1 Tbsp.
  • of soy sauce, sesame oil, Chinese wine, pepper and scallions.
  • Stuff duck with mixture and sew up cavity with thread.
  • Place in casserole with water and simmer for 30 minutes or until tender.
  • Remove and reserve liquid.
  • In a clean wok add soy sauce, sugar, sherry and 4 Tbsp.
  • of broth and simmer until thick.
  • Add duck and glaze all over.
  • Serve hot.

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