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Categories:
duck onion flakes carrots stalks celery garlic parsley thyme bay leaf sage kosher salt black peppercorns beans yellow squash sesame oil garlic shallot yellow onion ground ginger fresh sage salt brown rice
Viewed: 39 - Published at: 3 years agoIngredients
- 5 lbs duck, with breast meat removed (back, neck, carcass, legs, no liver, skin removed)
- 12 cup dried onion flakes
- 2 medium carrots, scrubbed,trimmed and coarsely chopped
- 2 stalks celery & leaves, trimmed and coarsely chopped
- 4 cloves garlic, crushed
- 2 -3 tablespoons dried parsley
- 12 teaspoon dried thyme
- 1 bay leaf
- 2 -3 leaves fresh sage
- 12 teaspoon kosher salt
- 6 black peppercorns
- 1 cup of dry mung beans, preferably hulled
- 2 medium yellow squash, cut in half lengthwise and sliced thin
- 1 tablespoon sesame oil
- 3 cloves garlic, peeled and sliced thin
- 1 medium shallot, finely diced
- 1 medium yellow onion, peeled and sliced thin
- 12 cup shredded cooked duck
- 14 teaspoon ground ginger
- 1 teaspoon finely snipped fresh sage
- salt and pepper
- 2 cups brown rice
Method
- The night before, place the ingredients for the stock in a large stockpot.
- Cover by about 2 inches with cold water and bring slowly to a boil.
- Skim any froth that forms on the surface.
- Reduce heat and simmer uncovered about 3 hours.
- Add water as needed to keep ingredients covered and skim as necessary.
- Strain the broth into a large bowl through a fine sieve; gently press vegetable mixture to remove as much liquid as possible.
- Discard the vegetable mixture, cool the broth and place in refrigerator over night.
- Remove the meat from the duck carcass and shred.
- Place the mung beans in cold water to cover and allow to soak overnight.
- When ready to cook, rinse the beans in cold water.
- If the beans were not hulled, rub between hands to remove hulls and discard the hulls.
- Skim any fat from top of broth before using.
- In medium pan, add 2-1/2 cups of duck stock and 1 cup of brown rice; bring to a boil, cover and cook until rice is done or liquid is absorbed, about 45 to 55 minutes.
- In medium size pan, heat the sesame oil; add the sliced onion, garlic and shallot.
- Cook until onions are lightly brown.
- Add 2-1/2 cups of the prepared stock, beans and ground ginger, bring to a boil.
- Cover and cook for 20 minutes.
- Add the duck meat and squash, cover and continue cooking an additional 10 minutes.
- Remove from heat; add 1 tsp finely snipped fresh sage, salt and pepper to taste.
- Serve over the cooked brown rice.
- The left over stock can be frozen and used for another time.
