Braised Duck Over Rice

Directions

1. 1
   Heat oven to 325 degrees.
2. 2
   Place a large saute pan over medium high heat.
3. 3
   Add 1 tablespoon oil.
4. 4
   Season duck pieces with salt and pepper to taste, and lay skin-down in the pan.
5. 5
   Brown well on both sides, turning once.
6. 6
   Drain off fat and return pan to heat.
7. 7
   Add riesling and bring to a boil.
8. 8
   Add soy sauce, 1/2 cup water, 1 clove garlic, ginger and sugar.
9. 9
   Return to a boil, cover, and place in oven.
10. 10
    Braise until meat is very tender, turning every 30 minutes, about 1 1/2 hours.
11. 11
    Remove pan from oven, and let meat cool in pan.
12. 12
    In a medium saucepan, bring 2 1/2 cups lightly salted water to a boil.
13. 13
    Stir in rice, cover, and reduce heat to very low so water barely simmers.
14. 14
    Cook until water is absorbed, then uncover and stir.
15. 15
    Meanwhile, transfer duck to a plate, reserving sauce.
16. 16
    (There should be about 1 cup of sauce; if necessary, add chicken broth to thin as desired.)
17. 17
    Discard duck skin and fat.
18. 18
    Pull meat from bones, pulling it or cutting it into small slivers.
19. 19
    Place a large saute pan over medium-high heat, and add remaining oil.
20. 20
    Add remaining garlic, peppers (use 2 for mild heat, 3 for spicy), lemon grass and carrots.
21. 21
    Saute for 1 minute.
22. 22
    Add duck, stirring to crisp edges.
23. 23
    Add 1/4 cup of reserved sauce.
24. 24
    Reduce until mixture is sticky.
25. 25
    Mix in scallions.
26. 26
    To serve, pile rice into four serving bowls, and top with duck and some of the remaining sauce.
27. 27
    Sprinkle with cilantro, and serve.