Braised Duck Over Rice Food

BRAISED DUCK WITH RED CURRY

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.

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.

ARROZ CON PATO (BEER-BRAISED PERUVIAN DUCK WITH RICE)

Steps:

• In a small bowl, combine lemon juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Prick the skin of the duck all over with a fork or small knife.
• Rub lemon mixture over all sides of duck.
• Place on a plate, cover with foil, and refrigerate for 3-6 hours.
• Heat the oil in a heavy pot or Dutch oven over medium-high heat.
• Add duck(in batches if necessary) and brown well on all sides.
• Remove duck and set aside.
• Drain all but 2 tablespoons of fat.
• Add onion and pepper and cook, stirring, until the onion is translucent, about 4-5 minutes.
• Add the garlic and cook for another minute.
• Add beer and return duck to pot.
• Bring to a boil over high heat, stirring and scraping bottom of pan.
• Reduce heat to low, cover and simmer 30-45 minutes, or until the duck is tender.
• Remove duck and keep warm.
• Strain liquid. Reserve 3 1/2 cups, and discard the remainder.
• Return liquid to pot and bring to a boil over high heat.
• Add rice and return to a boil.
• Reduce heat to low, cover, and simmer 20 minutes, or until all liquid is absorbed.
• Stir in cilantro, peas, and remaining salt and pepper.
• Arrange duck on top of rice, cover, and return to low heat just until heated through.

BRAISED DUCK

Steps:

• Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
• Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.