thai braised duck with green beans

chia's Note:

another recipe by "the minimalist", courtesy of the NY Times.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 4 duck legs or 1 duck , cut into quarters
• salt and pepper
• 1 large onion , sliced
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 -2 small chilies, seeded and minced or crushed red chili pepper flakes
• 1 ½ lbs green beans , trimmed
• 1 tablespoon sugar , to taste
• 2 tablespoons nam pla or 2 tablespoons soy sauce
• 2 tablespoons lime juice , to taste
• coarsely chopped fresh cilantro leaves (to garnish) (optional)

Directions:

1. Remove excess fat from duck or duck legs.
2. Season with salt and pepper, and put in a skillet that will fit it comfortably; turn heat to medium, and cover.
3. Check once you hear sizzling: duck should be simmering in its own fat and exuding liquid.
4. Adjust heat to create a steady simmer.
5. Once bottom browns, turn.
6. 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.
7. Transfer duck to a plate.
8. Pour off all but a couple of tablespoons of fat.
9. Turn heat to medium high, and add onion; cook, stirring occasionally, until it softens, about 5 minutes.
10. Add ginger, garlic and chilies and cook, stirring, for 30 seconds.
11. Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes.
12. Add 2 tablespoons water and nam pla or soy sauce.
13. Put duck on top of bean mixture and bring to a simmer.
14. 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.
15. (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.

Reviews

[mary winecoff]

I served 3 boys (11, 12,and 13) this for dinner and only had a 1/2 breast left. I did cut the duck into pieces so they could manage it better and used the green beans I had canned from the garden. This was wonderful. I didn't have any cilantro but it would have added some needed color to the dish.