Braised Duck Rice (Lor Mai Fan)

Braised Duck Rice (Lor Mai Fan)

Fragrant duck legs braise slowly in a spiced soy broth until fall-apart tender over rice.

Total 2 hr Makes 4 servings Calories 680/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Soy

This one-pot dish simmers duck legs in a five-spice soy braise until the meat pulls easily from the bone, then ladles the savory broth over steamed rice. Shiitake mushrooms and hard-boiled eggs soak up the braising liquid alongside the duck, making it a comforting dinner rooted in Cantonese home cooking. Leftovers reheat well, and the braising liquid can be strained and reused for future batches.

Ingredients

  • 4 duck legs, skin on
  • 1 tablespoon vegetable oil
  • 6 cloves garlic, smashed
  • 1 piece fresh ginger, sliced (2-inch piece)
  • 3 star anise pods
  • 1 stick cinnamon
  • 2 bay leaves
  • 1/2 cup dark soy sauce
  • 1/4 cup light soy sauce
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons rock sugar
  • 3 cups chicken stock
  • 8 dried shiitake mushrooms, rehydrated and halved
  • 4 hard-boiled eggs, peeled
  • 2 cups jasmine rice, uncooked
  • 2 scallions, sliced, for garnish
  • 1 teaspoon white pepper
  • 0 cilantro leaves, for garnish (optional)

Method

  1. Pat the duck legs dry with paper towels and season lightly with white pepper.

  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the duck legs skin-side down for 4 to 5 minutes until browned, then flip and brown the other side for 2 minutes. Remove and set aside.

  3. Add the garlic, ginger, star anise, cinnamon stick, and bay leaves to the pot and stir in the rendered fat for 30 seconds until fragrant.

  4. Pour in the dark soy sauce, light soy sauce, Shaoxing wine, and rock sugar, stirring to dissolve the sugar.

  5. Return the duck legs to the pot and add the chicken stock, ensuring the duck is mostly submerged. Bring to a boil.

  6. Reduce heat to low, cover, and simmer for 60 minutes.

  7. Add the rehydrated shiitake mushrooms and hard-boiled eggs to the pot, spooning braising liquid over them. Cover and continue simmering for 30 minutes, until the duck is tender and pulls easily from the bone.

  8. While the duck finishes braising, rinse the jasmine rice until the water runs mostly clear and cook according to package directions in a rice cooker or saucepan.

  9. Remove the duck legs from the pot and shred or chop the meat, discarding bones if desired. Halve the eggs.

  10. Skim excess fat from the surface of the braising liquid and strain out the whole spices, reserving the flavorful broth.

  11. Spoon steamed rice into bowls and top with duck meat, mushrooms, and half an egg per serving. Ladle warm braising liquid generously over the rice.

  12. Garnish with sliced scallions and cilantro, if using, and serve immediately.

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    Braised Duck Rice (Lor Mai Fan)

    This one-pot dish simmers duck legs in a five-spice soy braise until the meat pulls easily from the bone, then ladles the savory broth over steamed rice. Shiitake mushrooms and hard-boiled eggs soak up the braising liquid alongside the duck, making it a comforting dinner rooted in Cantonese home cooking. Leftovers reheat well, and the braising liquid can be strained and reused for future batches.

    2 hr 4 servings 680 cal

    Ingredients

    • 4 duck legs, skin on
    • 1 tablespoon vegetable oil
    • 6 cloves garlic, smashed
    • 1 piece fresh ginger, sliced (2-inch piece)
    • 3 star anise pods
    • 1 stick cinnamon
    • 2 bay leaves
    • 1/2 cup dark soy sauce
    • 1/4 cup light soy sauce
    • 2 tablespoons Shaoxing wine
    • 2 tablespoons rock sugar
    • 3 cups chicken stock
    • 8 dried shiitake mushrooms, rehydrated and halved
    • 4 hard-boiled eggs, peeled
    • 2 cups jasmine rice, uncooked
    • 2 scallions, sliced, for garnish
    • 1 teaspoon white pepper
    • 0 cilantro leaves, for garnish (optional)

    Method

    1. 1

      Pat the duck legs dry with paper towels and season lightly with white pepper.

    2. 2

      Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the duck legs skin-side down for 4 to 5 minutes until browned, then flip and brown the other side for 2 minutes. Remove and set aside.

    3. 3

      Add the garlic, ginger, star anise, cinnamon stick, and bay leaves to the pot and stir in the rendered fat for 30 seconds until fragrant.

    4. 4

      Pour in the dark soy sauce, light soy sauce, Shaoxing wine, and rock sugar, stirring to dissolve the sugar.

    5. 5

      Return the duck legs to the pot and add the chicken stock, ensuring the duck is mostly submerged. Bring to a boil.

    6. 6

      Reduce heat to low, cover, and simmer for 60 minutes.

    7. 7

      Add the rehydrated shiitake mushrooms and hard-boiled eggs to the pot, spooning braising liquid over them. Cover and continue simmering for 30 minutes, until the duck is tender and pulls easily from the bone.

    8. 8

      While the duck finishes braising, rinse the jasmine rice until the water runs mostly clear and cook according to package directions in a rice cooker or saucepan.

    9. 9

      Remove the duck legs from the pot and shred or chop the meat, discarding bones if desired. Halve the eggs.

    10. 10

      Skim excess fat from the surface of the braising liquid and strain out the whole spices, reserving the flavorful broth.

    11. 11

      Spoon steamed rice into bowls and top with duck meat, mushrooms, and half an egg per serving. Ladle warm braising liquid generously over the rice.

    12. 12

      Garnish with sliced scallions and cilantro, if using, and serve immediately.