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Posts Tagged ‘Steamed Rice with Duck Broth’

From Beak-to-Feet, Part II

Rock Sugar, Onion, Ginger, Star Anise, Cloves, Cinnamon Sticks and Black Peppercorns

Duck Broth

Nam Soup Ped

น้ำซุปเป็ด

Typically I don’t look at a recipe to make this broth, I simply randomly place my favorite spices for duck on top of the duck bones before adding the water. Last month I decided to take notes while preparing it so I could share it with you. Since the broth is for making a soup or for adding to a recipe that requires broth or stock, I decided to keep the ingredients simple. In Thai cooking, duck is almost always used in a Chinese-inspired dish, so all of the ingredients below reflect this. You should feel free, however, to adjust the spices according to how you will use the broth, which can be used in recipes in place of chicken broth. It will keep up to a week in the fridge and 3 months in the freezer.

 
Yield: 4 cups
Cooking Time: 3 to 4 hours
 
Bones from 1 whole duck, including beak, feet and neck
2 cinnamon sticks
3 cloves
3 star anise
2 to 3 teaspoons Kosher salt
15 whole black peppercorns
¼ cup fish sauce
1 cube rock sugar, about 1 tablespoon
½ to 1 onion, cut into wedges
3 slices fresh ginger, about 1/4″ thick
9 cups cold water
 
Take everything—from beak to feet—left from boning a duck and put it into a stock pot. or other large, heavy-bottomed pan.  Add cinnamon sticks, cloves, anise, salt, black peppercorns, fish sauce, rock sugar, onion and ginger. Pour cold water over all the ingredients and bring to a boil. Reduce heat to medium-low and let simmer for 3 to 4 hours to make 4 cups of broth. Stir occasionally and remove any impurities. Pour over strainer into a sterile container and keep in the refrigerator up to a week and in the freezer up to 3 months. 
 

Steamed Rice with Duck Broth

Steamed Rice with Duck Broth

Kao Man Ped

ข้าวมันเป็ด

The method I used to prepare Steamed Rice with Duck Broth – Kao Man Ped – at the Thai Farm Dinner last month is the same one that is used for Steamed Rice with Hainan Chicken (Kao Man Gai), a famous street food in Thailand. I have never seen a recipe for steamed rice with duck broth, but because I applied the science and art of Thai cooking to this recipe I consider it a traditional dish. A week after the farm dinner, one of the guests expressed her nostalgia for this rice dish and its spices. It is a good side dish for a beak-to-feet duck meal, and can also be prepared using chicken broth and chicken fat.

Yield: 5 cups

Cooking Time: 3o minutes

2 cups jasmine rice, washed and rinsed
2 3/4  cups duck broth
1/2 teaspoon salt
1 tablespoon duck fat or butter, optional
5 star anise
2 cloves
1 cinnamon stick

Place rice, duck broth, salt, duck fat, star anise, cloves and cinnamon stick in a rice cooker. Stir and closed the lid. Turn on heat. When the rice is cooked, give it a stir. Taste the rice; if more moisture is needed, add a few teaspoons of hot water and stir again. Keep the rice cooker on warm until ready to serve.

I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
 
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