Vietnamese · Dinner
Lotus Seed Rice with Braised Duck
Bone-in duck leg braised until tender in a five-spice and shallot broth enriched with fish sauce and brown sugar. The reduced braising liquid coats jasmine rice studded with softened lotus seeds, finished with scallion and fried shallot for savory depth and textural contrast.
$7
20 minsPrep
80 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
641Calories
43.8gProtein
23.1gFat
61.9gCarbs
9.1gSugar
3.9gFiber
1654mgSodium
248mgChol
7.6gSat Fat
710mgPotassium
59mgCalcium
3.8mgIron
1mcgVitamin B12
3.2mgVitamin C
gluten-free
protein-rich
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Soak dried lotus seeds in warm water for 30 minutes until softened, then drain. Rinse jasmine rice until water runs mostly clear.
2
Sear
Pat duck leg dry and sear skin-side down in a dry pot over medium-high heat for 5 minutes until skin is golden and fat renders, then flip and sear 2 minutes more.
3
Braise
Add sliced shallot and minced garlic to rendered fat, sauté 2 minutes, then stir in fish sauce, brown sugar, five-spice, chicken stock, and lotus seeds. Cover and braise on low heat for 65 minutes until duck is tender and sauce reduces to a glaze.
4
Boil
Meanwhile, combine rinsed rice with 3/4 cup water and vegetable oil in a saucepan, bring to a boil over high heat, then cover and reduce to low heat for 15 minutes until tender and water is absorbed.
5
Plate
Fluff rice into a bowl, top with braised duck leg and lotus seeds, spoon over braising liquid, and finish with sliced scallion and fried shallot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 1 bone-in duck leg duck leg
- 1/2 cup70g dried lotus seeds
- 22 shallot
- 4 cloves4 cloves garlic
- 1 tsp1 tsp chinese five-spice
- 1 cup240ml chicken stock
- 1 1/3 cup260g jasmine rice
- 2 tsp2 tsp vegetable oil
- 22 scallion
- 2 tbsp16g fried shallot
- 4 tbsp60ml fish sauce
- 2 tbsp30g brown sugar
