THAI BRAISED DUCK WITH GREEN BEANS
Make and share this thai braised duck with green beans recipe from Food.com.
Provided by chia2160
Categories Duck
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 98.2, Fat 0.3, SaturatedFat 0.1, Sodium 707.9, Carbohydrate 22.8, Fiber 6.7, Sugar 8.2, Protein 4.4
BRAISED DUCK WITH GREEN BEANS, THAI STYLE
Steps:
- 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.
Nutrition Facts : @context http, Calories 1011, UnsaturatedFat 54 grams, Carbohydrate 22 grams, Fat 89 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 30 grams, Sodium 1096 milligrams, Sugar 11 grams
BRAISED DUCK
Make and share this Braised Duck recipe from Food.com.
Provided by Queen Dragon Mom
Categories Duck
Time 2h10m
Yield 2-3 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 3677.3, Fat 357.2, SaturatedFat 120, Cholesterol 690.1, Sodium 573.1, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 104.7
CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES
Crisp braised duck legs with vegetables is a simple, luxurious dish. You brown the duck until the skin is crackly and golden. You cook the vegetables in some of the rendered fat until they start to soften, then you add chicken stock and cook everything together in the oven until the duck is tender and super-crisp and the vegetables are melting and unctuous. Do not feel bound to the carrots, celery and onion called for in the recipe. Any number of root vegetables - infused with the rendered fat - would be incredible here.
Provided by Mark Bittman
Categories dinner, lunch, roasts, main course
Time 2h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
- When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
- Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 28 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 15 grams, Sodium 1123 milligrams, Sugar 11 grams
FRENCH BEAN & DUCK THAI CURRY
Traditionally, this is made with Asian snake beans, which taste very similar to French beans - but are about a foot long
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 11
Steps:
- Place a sauté pan over a low heat and add the duck breasts, skin-side down, to the dry pan. Slowly fry until the skin is brown and a lot of the fat has rendered off - this can take about 20 mins. Flip them over to seal the other side for 1 min, then remove to a board until cool enough to handle. Pour all but 2 tbsp of the fat from the pan.
- While the meat is resting, return the pan to the heat, then fry the curry paste and sugar for 1-2 mins until it becomes fragrant. Tip in the coconut milk, then fill the can with water and add this, too. Add the fish sauce, half the lime juice and the whole lime leaves, then bring to a simmer. Slice the duck breasts, then tip into the curry. Cover the pan, then simmer everything on the lowest heat for 1 hr until the duck is tender. Add the beans to the curry, then continue to cook, covered, for 10 mins until the beans are tender with a slight crunch. Taste and add more lime juice, fish sauce or sugar to season.
- Stir in the bean sprouts, cook for 1 min more, then serve with coriander, shredded lime leaves and sliced chilli, if you like, and boiled jasmine rice.
Nutrition Facts : Calories 638 calories, Fat 57 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 2.32 milligram of sodium
BRAISED DUCK WITH GLUTINOUS RICE
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
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 WITH ONION
Make and share this Braised Duck with Onion recipe from Food.com.
Provided by Julesong
Categories Poultry
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Rub duck with salt, soy sauce, brandy and garlic and marinate for 30 minutes.
- Heat oil and fry sliced onions until soft but not brown, remove. Add duck and brown all over.
- Put back onion, add water, cover and simmer for 1 hour, add marinade and simmer for 20 minutes more or until duck is tender.
- Dissolve cornstarch with a little water and add to gravy.
- Boil until gravy thickens and serve duck whole with gravy in sauce boat.
Nutrition Facts : Calories 5782.8, Fat 553.5, SaturatedFat 174.8, Cholesterol 963.7, Sodium 4168.9, Carbohydrate 30.8, Fiber 4.1, Sugar 9.7, Protein 150.4
THAI-STYLE GREEN BEANS
Thai for two, anyone? Peanut butter, soy sauce and hoisin sauce flavor this quick, fabulous bean dish.-Candy McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.
Nutrition Facts : Calories 168 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
More about "thai braised duck with green beans recipes"
THAI BRAISED DUCK WITH GREEN BEANS RECIPE - FOOD.COM
From pinterest.com
THE MINIMALIST; DUCK UNDER COVER - THE NEW YORK TIMES
From nytimes.com
10 BEST DUCK BREASTS THAI RECIPES | YUMMLY
From yummly.com
BEST ROASTED ORGANIC DUCK BREAST WITH BRAISED POTATO, GREEN …
From foodnetwork.ca
FOODCOMBO
BRAISED DUCK WITH GREEN BEANS, THAI STYLE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
THAI BRAISED DUCK WITH GREEN BEANS RECIPE | F
From recipebridge.com
BRAISED DUCK WITH GREEN BEANS, THAI STYLE - DINING AND COOKING
From diningandcooking.com
THAI BRAISED DUCK WITH GREEN BEANS - LUNCHLEE
From lunchlee.com
RECIPE OF THE DAY: BRAISED DUCK WITH GREEN BEANS, THAI STYLE
From archive.nytimes.com
THAI BRAISED DUCK WITH GREEN BEANS RECIPES - FOODGURUUSA.COM
From foodguruusa.com
THAI BRAISED DUCK WITH GREEN BEANS FOOD - HOME AND RECIPE
From homeandrecipe.com
PAN-FRIED DUCK BREAST WITH CREAMY WHITE BEANS - JAMIE OLIVER
From jamieoliver.com
CHINESE BRAISED DUCK WITH GINGER - COOK LIKE ASIAN
From cooklikeasian.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #asian #dinner-party #kosher #stove-top #dietary #meat #duck #equipment #4-hours-or-less
You'll also love