Coconut Milk Duck
Rinse duck legs and pat dry.
Peel onion and garlic, chop finely and fry in hot oil. Add peanut butter to onion and garlic, then add duck legs, fry briefly and deglaze with poultry broth and coconut milk. Season with salt and pepper, cover and simmer over low heat about 1.5 hours, stirring occasionally.
Meanwhile rinse and chop scallions. Rinse snow peas. Add snow peas and scallions to duck legs during last 20 minutes of cooking time.
Cook rice according to package instructions.
Finally cut Thai basil, add to duck with lemon juice and lemon zest and season to taste with salt and pepper. Serve duck legs over rice.