Braised Duck Rice (Lor Mai Fan)

Braised Duck Rice, or Lor Mai Fan, is a classic Cantonese dish that features tender duck meat paired with aromatic sticky rice. This dish is slow-cooked, allowing the flavors to blend seamlessly. The combination of the well-marinated duck and savory rice offers a cozy and warming meal option. Whether prepared for lunch or dinner, Braised Duck Rice delivers a flavorful experience that brings comfort and joy.

Ingredients

• 2 lbs duck legs
• 2 cups sticky rice, soaked
• 4 cups chicken broth
• 1 inch ginger, sliced
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil

Instructions

1. Preheat the oven to 325°F (165°C).
2. Season the duck legs with salt and pepper.
3. Heat a large oven-safe pot over medium-high heat and sear the duck legs until golden brown, about 4 minutes per side.
4. Remove the duck from the pot and set aside.
5. Add the ginger slices to the same pot and cook until fragrant for about 1 minute.
6. Return the duck legs to the pot and add chicken broth, dark soy sauce, light soy sauce, oyster sauce, and sesame oil. Stir to combine.
7. Cover the pot and transfer it to the oven. Cook for 1.5 hours.
8. Meanwhile, rinse the soaked sticky rice and drain well.
9. Transfer the drained rice to a heatproof dish.
10. Remove the duck from the pot and shred the meat, discarding the bones.
11. Arrange the shredded duck on top of the rice in the heatproof dish.
12. Pour the cooking liquid over the rice and duck evenly.
13. Cover the dish with foil and steam the mixture for 30 minutes until the rice is tender and has absorbed the flavors.
14. Serve the Braised Duck Rice hot.

Keywords: Comforting, Aromatic, Savory, Main Course, Cantonese

Spice Rack: Salt, Pepper, Ginger, Dark Soy Sauce, Light Soy Sauce, Oyster Sauce, Sesame Oil

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