Duck Stew Recipe
Thai eggplant, lemongrass, garlic, herbs, steamed rice
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Ingredients
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Main Ingredients
For Serving
Method
Preparation
Prepare the Duck
Season the duck legs with salt and pepper. Heat a large pot or Dutch oven over medium heat and add a little oil. Sear the duck legs until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
Chop the Eggplant
While the aromatics are cooking, cut the Thai eggplant into quarters.
Cooking the Stew
Combine Ingredients
Add the seared duck legs back into the pot, along with the chicken broth, coconut milk, fish sauce, brown sugar, and the chopped Thai eggplant.
Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the duck is tender and cooked through.
Add Fresh Herbs
In the last 10 minutes of cooking, stir in the fresh basil and cilantro leaves, allowing them to wilt and infuse their flavors into the stew.
Serving
Serve the Duck Stew
Serve the duck stew hot over a bed of steamed rice, garnished with additional fresh herbs if desired.