Duck in a spicy orange sauce: Difference between revisions
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|description=This dish is a Vietnamese slant on the French duck a l'orange but with hot and heartwarming spices. | |||
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This dish is a Vietnamese slant on the French duck a l'orange but with hot and heartwarming [[spices]]. | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 4 [[duck]] legs | | 4 [[duck]] legs | ||
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If you reduce the quantities to make this for two, halve the duck and orange juice, use one lemon grass stalk, but I would be inclined to leave the other ingredients as they are. | If you reduce the quantities to make this for two, halve the duck and orange juice, use one lemon grass stalk, but I would be inclined to leave the other ingredients as they are. | ||
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[[Category:Chilli pepper recipes]] | [[Category:Chilli pepper recipes]] | ||
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[[Category:Tex-Mex recipes]] | [[Category:Tex-Mex recipes]] | ||
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Revision as of 17:27, 18 March 2014
| Duck in a spicy orange sauce | |
|---|---|
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| Duck in a spicy orange sauce (for 2) | |
| Servings: | Serves 4 |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour 20 minutes |
| Difficulty: | 
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[[Image:|thumb|300px|right|Duck in a spicy orange sauce (for two)]]
This dish is a Vietnamese slant on the French duck a l'orange but with hot and heartwarming spices.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Serving suggestions
Serve with slices of lime, a plain boiled rice and a green vegetable or salad.
Chef's tip
If you reduce the quantities to make this for two, halve the duck and orange juice, use one lemon grass stalk, but I would be inclined to leave the other ingredients as they are.
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