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thai braised duck with green beans

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“another recipe by "the minimalist", courtesy of the NY Times.”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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