Best Braised Duck With Glutinous Rice Recipes

BRAISED DUCK WITH GLUTINOUS RICE

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.

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 OVER RICE

Steps:

• 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.
• In a medium saucepan, bring 2 1/2 cups lightly salted water to a boil. Stir in rice, cover, and reduce heat to very low so water barely simmers. Cook until water is absorbed, then uncover and stir. Meanwhile, transfer duck to a plate, reserving sauce. (There should be about 1 cup of sauce; if necessary, add chicken broth to thin as desired.) Discard duck skin and fat. Pull meat from bones, pulling it or cutting it into small slivers.
• Place a large sauté pan over medium-high heat, and add remaining oil. Add remaining garlic, peppers (use 2 for mild heat, 3 for spicy), lemon grass and carrots. Sauté for 1 minute. Add duck, stirring to crisp edges. Add 1/4 cup of reserved sauce. Reduce until mixture is sticky. Mix in scallions.
• To serve, pile rice into four serving bowls, and top with duck and some of the remaining sauce. Sprinkle with cilantro, and serve.