Prep 15 mins
Cook 1 hr 30 mins
another recipe by "the minimalist", courtesy of the NY Times.
Make and share this thai braised duck with green beans recipe from Food.com.
- 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 1⁄2 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)
- 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.
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.