Best 5 Braised Duck With Glutinous Rice Recipes

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Braised Duck with Glutinous Rice: A Culinary Journey to Southern China

In the heart of Southern China lies a culinary treasure that harmoniously blends the richness of duck, the nutty earthiness of glutinous rice, and an aromatic symphony of spices. Braised Duck with Glutinous Rice, a traditional delicacy from the Guangdong province, captivates taste buds with its tender, succulent duck meat, perfectly complemented by the chewy, slightly sticky texture of glutinous rice. This beloved dish, often enjoyed during special occasions and festivals, is a testament to the culinary artistry of the region.

Embark on a culinary journey through the diverse recipes featured in this article, each offering a unique take on this classic dish. From the classic Cantonese-style Braised Duck with Glutinous Rice, where the duck is slow-cooked in a savory sauce infused with star anise, cinnamon, and ginger, to the innovative Claypot Braised Duck with Glutinous Rice, where the rice absorbs the essence of the duck and the earthy aroma of the clay pot, every recipe promises a delectable experience.

For those seeking a healthier option, the Steamed Glutinous Rice with Duck and Wolfberries presents a delightful balance of flavors and textures, while the Stir-Fried Glutinous Rice with Duck and Vegetables offers a vibrant medley of colors and flavors. And for a touch of indulgence, the Deep-Fried Glutinous Rice Balls with Duck Filling encases a savory duck filling within crispy, golden rice balls.

Dive into the culinary depths of Southern China with this collection of Braised Duck with Glutinous Rice recipes. Whether you prefer the classic Cantonese style or are eager to explore innovative variations, these recipes will guide you in creating a dish that tantalizes the senses and leaves a lasting impression on your palate.

Let's cook with our recipes!

BRAISED DUCK OVER RICE



Braised Duck Over Rice image

Provided by Amanda Hesser

Categories     dinner, main course

Time 2h10m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 duck legs (with thighs)
2 duck breast halves
Sea salt and freshly ground black pepper
1/2 cup riesling
1/2 cup low-sodium soy sauce
2 large cloves garlic, peeled, crushed and chopped
2 1/2 tablespoons grated ginger
3 tablespoons sugar
2 cups jasmine rice
1/2 cup chicken broth or as needed
2 to 3 serrano peppers, seeded and minced
2 stalks lemon grass, trimmed of roots and woody ends, thinly sliced
2 carrots, cut into thin matchsticks
3 scallions, thinly sliced, diagonally
2 tablespoons chopped cilantro

Steps:

  • Heat oven to 325 degrees. Place a large sauté pan over medium high heat. Add 1 tablespoon oil. Season duck pieces with salt and pepper to taste, and lay skin-down in the pan. Brown well on both sides, turning once. Drain off fat and return pan to heat. Add riesling and bring to a boil. Add soy sauce, 1/2 cup water, 1 clove garlic, ginger and sugar. Return to a boil, cover, and place in oven. Braise until meat is very tender, turning every 30 minutes, about 1 1/2 hours. Remove pan from oven, and let meat cool in pan.
  • In a medium saucepan, bring 2 1/2 cups lightly salted water to a boil. Stir in rice, cover, and reduce heat to very low so water barely simmers. Cook until water is absorbed, then uncover and stir. Meanwhile, transfer duck to a plate, reserving sauce. (There should be about 1 cup of sauce; if necessary, add chicken broth to thin as desired.) Discard duck skin and fat. Pull meat from bones, pulling it or cutting it into small slivers.
  • Place a large sauté pan over medium-high heat, and add remaining oil. Add remaining garlic, peppers (use 2 for mild heat, 3 for spicy), lemon grass and carrots. Sauté for 1 minute. Add duck, stirring to crisp edges. Add 1/4 cup of reserved sauce. Reduce until mixture is sticky. Mix in scallions.
  • To serve, pile rice into four serving bowls, and top with duck and some of the remaining sauce. Sprinkle with cilantro, and serve.

Nutrition Facts : @context http, Calories 1083, UnsaturatedFat 35 grams, Carbohydrate 96 grams, Fat 56 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 17 grams, Sodium 1339 milligrams, Sugar 12 grams

DEEP-FRIED MARINATED DUCK STUFFED WITH GLUTINOUS RICE



Deep-Fried Marinated Duck Stuffed With Glutinous Rice image

Number Of Ingredients 9

1 duck (4 to 5 pounds)
1 scallion
3 or 4 slices fresh ginger root
3 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon honey
1 teaspoon salt
1 cup glutinous rice
oil for deep-frying

Steps:

  • 1. Bone duck, keeping its shape and skin intact (see HOW-TO, _Duck: To bone). Place in a bowl. 2. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey and salt. Add to duck and let stand 1 hour, turning occasionally. 3. Drain duck, reserving marinade. Hang up to dry over a drip pan in a cool, airy place. 4. Meanwhile cook glutinous rice. Add reserved marinade and blend in stuff mixture into duck and sew up securely or skewer. 5. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until crisp and golden. Drain on paper toweling. 6. Let cool slightly, then cut in 1/2-inch slices. Serve hot or cold with stuffing on the side.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

BRAISED DUCK



Braised Duck image

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

kosher salt or sea salt
fresh ground black pepper
1 (4 lb) duck, rinsed, dried, and cut in half
4 sprigs thyme
4 garlic cloves, skin left on and lightly crushed

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

BRAISED DUCK



Braised Duck image

Provided by Amanda Hesser

Categories     dinner, main course

Time 2h30m

Yield 2 to 3 servings

Number Of Ingredients 5

Kosher salt
Freshly ground black pepper
1 4 1/2-to-5-pound duck, rinsed, dried and cut in half (neck and backbone reserved for broth)
4 sprigs thyme
3 cloves garlic, skin left on and lightly crushed

Steps:

  • Salt and pepper duck generously on both sides. Place halves, skin side down, in large saute pan (preferably seasoned cast-iron or nonstick) or 2 medium saute pans. Wedge thyme and garlic under skin. Cover pan with lid or foil; place over low heat. Braise for 1 hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck; cover pan. Braise for 1 more hour, until duck bottom is well browned and meat very tender.
  • Remove duck to cutting board; cut halves in half. Reserve fat from pan. In clean saute pan, heat 2 tablespoons fat (if there is not enough, use canola oil) over medium-high heat. Place duck pieces skin side down, and saute for 3 to 5 minutes, just until skin is crisp and dark. Transfer to dish, and serve.

SINGAPOREAN BRAISED DUCK



Singaporean Braised Duck image

The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck - they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweaked it to serve the duck at a slightly pink medium rather than fully cooked. Of course, you may cook it through if you prefer.

Provided by Francis Lam

Categories     dinner, one pot, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

1 5-pound duck, whole
2 tablespoons kosher salt, plus more to taste
2 tablespoons Chinese five-spice powder
8 teaspoons sugar
4 pods star anise
15 cloves garlic, lightly smashed
4 inches galangal or ginger, peeled and sliced into 1/4-inch coins
1 cup kecap manis (see note)
14 ounces packaged fried tofu, cut into 2-inch pieces
6 hard-boiled eggs
Steamed rice, for serving
Auntie Khar Imm's Chile Sauce (see recipe)

Steps:

  • Trim the duck of any visible excess fat, especially from the tail area. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and marinate, refrigerated, for 2 hours or overnight. Rinse the duck with fresh water inside and out.
  • Place a large wok or Dutch oven over medium heat, and add the sugar. After it liquefies, watch it carefully as it caramelizes to a medium brown, swirling the pot occasionally to help it color evenly. Add the star anise, garlic and ginger, and stir to coat in the caramel, and to keep the caramel cooking until it's a dark brown, but not burned. Stir in 1 cup of water to dissolve the caramel, then add the kecap manis.
  • Add duck, breast side up, then add water to come up halfway, submerging the legs. Raise the heat to bring the liquid to a boil, then turn the heat down to a very gentle simmer, just barely bubbling.
  • Cook for 15 minutes, then carefully flip the duck so the breast side is down. Cook 15 minutes, then flip again. Taste the liquid, and add salt or more kecap manis to taste. Cook 15 minutes, then flip so the breast side is down again. Cook another 5 to 15 minutes, until the breast is cooked to your liking. Traditionally it should be cooked through, but Tan's spin is to remove the duck when the breast meat is 135 to 140 degrees, or medium. To use a traditional test, poke a chopstick in the thickest parts of the duck thigh and breast; if it goes through without too much resistance, it's done.
  • Remove the duck to a platter or cutting board, and tent with foil. Let it rest for 10 minutes. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. Skim the sauce of any floating fat if necessary, and serve it all with rice and chile sauce.

Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 69 grams, Carbohydrate 16 grams, Fat 115 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 38 grams, Sodium 2568 milligrams, Sugar 7 grams

Tips:

  • For the best flavor, use a mature duck that is at least 6 months old. Year-old duck is ideal for its mellow flavor.
  • When braising the duck, use low heat and cook it slowly to allow the flavors to develop.
  • Add plenty of aromatics, such as ginger, garlic, scallions, star anise, and cinnamon, to the braising liquid to enhance the flavor of the duck.
  • If you're using glutinous rice, rinse it thoroughly before cooking to remove the starch. This will help prevent the rice from becoming gummy.
  • Soak the glutinous rice for at least 30 minutes before cooking to help it absorb the flavors of the braising liquid.
  • Serve the braised duck with steamed vegetables, such as bok choy or snow peas, to balance out the richness of the dish.

Conclusion:

Braised duck with glutinous rice is a delicious and hearty dish that is perfect for a special occasion. The rich flavor of the duck pairs perfectly with the chewy texture of the glutinous rice. This dish is sure to impress your guests and leave them wanting more.

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