Thai Braised Duck With Green Beans

• 4 duck legs or 1 duck, cut into quarters
• salt and pepper
• 1 large onion, sliced
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 -2 small chilies, seeded and minced or crushed red chili pepper flakes
• 1 1/2 lbs green beans, trimmed
• 1 tablespoon sugar, to taste
• 2 tablespoons nam pla or 2 tablespoons soy sauce
• 2 tablespoons lime juice, to taste
• coarsely chopped fresh cilantro leaves (to garnish) (optional)

1. Remove excess fat from duck or duck legs.
2. Season with salt and pepper, and put in a skillet that will fit it comfortably; turn heat to medium, and cover.
3. Check once you hear sizzling: duck should be simmering in its own fat and exuding liquid.
4. Adjust heat to create a steady simmer.
5. Once bottom browns, turn.
6. Eventually liquid will evaporate and duck will cook in fat only; at this point, lower heat and continue to cook duck, turning once in a while, until it becomes tender, about an hour.
7. Transfer duck to a plate.
8. Pour off all but a couple of tablespoons of fat.
9. Turn heat to medium high, and add onion; cook, stirring occasionally, until it softens, about 5 minutes.
10. Add ginger, garlic and chilies and cook, stirring, for 30 seconds.
11. Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes.
12. Add 2 tablespoons water and nam pla or soy sauce.
13. Put duck on top of bean mixture and bring to a simmer.
14. Cover and cook until both beans and duck are very tender, 15 to 30 more minutes, adding a little more water if necessary to keep mixture moist.
15. (You can prepare dish in advance up to this point; cover and set aside until ready to eat, then reheat.) Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve.

duck legs, salt, onion, ginger, garlic, chilies, green beans, sugar, soy sauce, lime juice, fresh cilantro

Taken from www.food.com/recipe/thai-braised-duck-with-green-beans-88134 (may not work)