Equipment
Ingredients
Duck Preparation
- 30 ml olive oil
- 2 duck legs, with thighs
- 2 duck breast halves
- 5 g sea salt, to taste
- 2 g black pepper, to taste
- 120 ml riesling
- 120 ml soy sauce
- 2 garlic, peeled, crushed and chopped
- 40 g ginger, grated
- 38 g sugar
- 120 ml chicken stock
Rice
- 370 g jasmine rice
- 550 ml water, lightly salted
Finishing
- 2½ serrano pepper, seeded and minced
- 2 lemongrass, trimmed, thinly sliced
- 2 carrot, cut into thin matchsticks
- 3 scallion, thinly sliced diagonally
- 6 g cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 851 kcal
- Protein
- 55 g
- Carbohydrates
- 95 g
- Fat
- 24 g
- Fiber
- 3 g
- Sugar
- 13 g
- Sodium
- 2372 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 182 mg
- Potassium
- 762 mg
- Calcium
- 85 mg
- Iron
- 8.2 mg
- Magnesium
- 85 mg
- Phosphorus
- 360 mg
- Zinc
- 2.3 mg
- Vitamin A
- 303 mcg
- Vitamin C
- 21 mg
- Vitamin E
- 1.5 mg
- Vitamin K
- 33 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.49 mg
- Riboflavin
- 0.44 mg
- Niacin
- 11.9 mg
- Folate
- 50 mcg
- Water
- 399 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 165°C (325°F).
Season the duck legs and breast halves evenly with sea salt and black pepper.
Heat olive oil in a large sauté pan over medium-high heat. Sear the duck pieces until the skin is browned and crisp.
Add the chopped garlic, grated ginger, and sugar to the pan. Stir for 1 minute until fragrant.
Pour the Riesling, soy sauce, and chicken stock into the pan, scraping the bottom to release any browned bits.
Cover the pan and transfer it to the oven. Braise for 90 minutes until the meat is tender.
While the duck braises, combine jasmine rice and salted water in a saucepan. Bring to a boil, then simmer covered for 15 minutes or until water is absorbed.
Remove the duck from the oven. Stir the serrano pepper, lemongrass, carrots, and scallions into the braising liquid.
Divide the rice among four bowls. Place the duck on top, drizzle with the sauce and vegetable mixture, and garnish with cilantro.
Chef's Notes
- For extra crispy duck skin, after searing, you can place the duck skin-side up on a rack in a preheated oven for the last 10-15 minutes of braising, or broil it briefly.
- Don't overcrowd the pan when searing the duck; cook in batches if necessary to ensure a good sear and crisp skin.
- Taste and adjust the braising liquid for sweetness and saltiness before adding the vegetables. The sugar helps balance the saltiness of the soy sauce and the acidity from the wine.
- For a richer sauce, you can reduce the braising liquid further after removing the duck and vegetables. Strain it for a smoother consistency.
- Ensure your jasmine rice is cooked properly – fluffy and separated grains will best complement the rich duck and sauce.
Storage
Refrigerator: 3 days — Store duck and sauce separately from rice if possible to maintain texture.
Freezer: 2 months — Freeze duck and sauce only; rice does not freeze well.
Reheating: Reheat duck in a covered pan over medium heat until it reaches 74°C/165°F.
Troubleshooting
Duck meat is tough or dry
Cause: The oven temperature was too high or the braising time was too short.
Fix: Continue braising in 15-minute increments until tender.
Prevention: Ensure the oven is calibrated and the pan is tightly covered to retain moisture.
Cultural Context
While this recipe is a fusion, the braising of duck is a technique with deep roots in European (French confit) and East Asian (Chinese braised duck) cuisines. The use of soy sauce and ginger points to an East Asian influence, often found in Cantonese and other regional Chinese preparations, where duck is a prized ingredient for its rich flavor.
