Braised Duck Over Rice - olive oil

Method

• Heat oven to 325 degrees.
• Place a large saute 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 saute 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.
• Saute 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.