* 4 duck legs
* 2 lemongrass stalks, trimmed and bashed and cut into 5 cm (2") lengths
* 2 red Thai chillies, slit them from top to bottom with a knife
* 4 garlic cloves, peeled and crushed
* 7.5 cm (3") ginger root, peeled; half julienned, half in thick slices
* 900 ml (1.5 pints orange juice)
* 1 tablespoon jaggery
* 1 teaspoon five spice powder
* 3 tablespoons nam pla
* Sea salt and freshly ground black pepper
* 1 lime, quartered

===Method===
* Heat a large pan and cook the duck, skin side down until crispy. The skin will provide the oil. This should take about 10 minutes.
* Remove the duck and keep about 3 tablespoons of the fat. Discard the rest
* Add all of the ginger, the Garlic, lemongrass and chillies and cook until the Garlic takes some colour
* Ass the jaggery, nam pla, five-spice powder and the orange juice
* Add the duck pieces, cover and simmer for 1 hour or until the duck is cooked and the sauce has reduced
* Season to taste with salt and pepper
* Leaving in the julienned pieces of ginger, Remove the slices of gingerand the lemongrass stalks

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