Thai Braised Duck with Green Beans
Transport your taste buds to Thailand with this rich and aromatic Thai Braised Duck with Green Beans. Succulent duck legs are seared until golden, then slow-braised in a luscious blend of coconut milk, red curry paste, and fragrant lemongrass until tender and flavorful. Bright green beans add a pop of color and crunch, perfectly complementing the dish’s creamy, spiced sauce. Finished with the fresh, herbal notes of Thai basil and a touch of lime leaf, this easy-to-follow recipe is a symphony of bold flavors and textures. Ideal for a cozy dinner or a special occasion, serve this braised masterpiece over steamed jasmine rice or slurpable rice noodles for an authentic, comforting meal that's sure to impress.
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Recipe Information
Ingredients
- 4 pieces duck legs
- 300 grams green beans, trimmed
- 400 ml coconut milk
- 200 ml chicken stock
- 2 pieces lemongrass stalks, bruised
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon palm sugar (or brown sugar)
- 3 pieces lime leaves, torn
- 20 grams Thai basil leaves
- 2 tablespoons vegetable oil
- 2 pieces spring onions, sliced
- 1 piece red chili, sliced (optional for garnish)
Instructions
Preheat a large, deep skillet or heavy-bottomed pot over medium-high heat and add the vegetable oil.
Season the duck legs with a little salt and sear them skin-side down for 5–7 minutes until the skin is golden and crispy. Flip and sear the other side for 3–4 minutes. Remove from the pot and set aside.
In the same pot, add the red curry paste and cook for 1–2 minutes until fragrant, stirring frequently.
Add the bruised lemongrass and torn lime leaves. Stir to combine with the curry paste.
Pour in the coconut milk and chicken stock, stirring to deglaze the pot and ensure the paste dissolves into the liquid.
Stir in the fish sauce, dark soy sauce, and palm sugar. Bring the liquid to a simmer.
Return the duck legs to the pot, skin-side up, ensuring they are partially submerged in the liquid. Cover and braise on low heat for 75 minutes, turning them halfway through, until the duck is tender and easily pulls apart with a fork.
While the duck is braising, blanch the green beans in boiling water for 2 minutes, then drain and place in an ice bath to stop cooking. Set aside.
Once the duck is done, remove the lid and gently stir in the blanched green beans. Cook for an additional 5 minutes to allow the beans to heat through.
Taste the sauce and adjust seasoning with extra fish sauce or palm sugar, if needed.
Garnish with fresh Thai basil leaves, sliced spring onions, and optional red chili slices for extra heat.
Serve hot with steamed jasmine rice or rice noodles.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 13.9 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 88 mg | 7% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 846 mg | 18% | |
*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.
