Mung Beans with Duck Over Brown Rice
Indulge in a hearty, flavor-packed meal with this Mung Beans with Duck Over Brown Rice recipe. This dish combines tender slices of crispy-skinned duck breast with creamy mung beans simmered in a savory medley of garlic, onion, carrot, celery, and soy sauce. Served over a bed of nutty brown rice, this recipe is rich in protein and fiber, making it as nourishing as it is satisfying. The duck's rendered fat infuses the skillet vegetables and mung beans with irresistible flavor, while fresh parsley adds a vibrant, herbaceous finish. Perfect for dinner when you’re craving something comforting yet elegant, this dish is a showcase of wholesome ingredients and sophisticated techniques like scoring the duck skin to achieve the perfect crisp. Serve this hearty, nutrient-rich meal to impress family or guests with a restaurant-quality dining experience at home.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 cup Mung beans
- 2 pieces Duck breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 pieces Garlic cloves
- 1 large Carrot
- 1 large Celery stalk
- 1 piece Bay leaf
- 2 cups Chicken or vegetable stock
- 2 tablespoons Soy sauce
- 1 teaspoon or to taste Salt
- 0.5 teaspoon or to taste Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Rinse the brown rice thoroughly under cold water. In a medium pot, combine the rice and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
While the rice cooks, rinse the mung beans and place them in a pot with 2 cups of water. Bring to a boil, reduce to a simmer, and cook for 25-30 minutes until tender. Drain and set aside.
Pat the duck breasts dry with a paper towel and score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
Heat a large skillet over medium heat. Place the duck breasts skin-side down in the skillet (no oil needed, as the fat will render). Cook for 6-8 minutes until the skin is crispy and golden. Flip and cook the other side for 3-4 minutes or until the internal temperature reaches 135°F for medium-rare or your desired doneness. Remove from the skillet and let rest for at least 5 minutes before slicing.
In the same skillet, remove excess duck fat, leaving about 1 tablespoon. Add the olive oil and heat over medium heat. Finely dice the onion, garlic, carrot, and celery. Add them to the skillet and sauté for 5-7 minutes until softened.
Add the cooked mung beans, bay leaf, and stock to the skillet. Stir in the soy sauce and season with salt and pepper to taste. Simmer the mixture for 10-15 minutes, allowing the flavors to meld. Remove the bay leaf before serving.
Slice the rested duck breasts thinly across the grain.
To assemble, place a scoop of brown rice on each plate, top with a generous portion of the mung beans mixture, and arrange slices of duck breast on top. Garnish with freshly chopped parsley.
Serve immediately and enjoy this flavorful, comforting dish!
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 5879 mg | 256% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 13.3 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1743 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
