Duck in a spicy orange sauce: Difference between revisions

Revision as of 16:53, 28 November 2020

Recipe review

I love the whole chili

5/5

Duck, orange, chili - that's the set for me! The Judge

Duck in a spicy orange sauce

Duck in a spicy orange sauce (for 2)
Servings:	Serves 4
Calories per serving:	341
Ready in:	1 hour 30 minutes
Prep. time:	10 minutes
Cook time:	1 hour 20 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

[[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.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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#duck #duckinaspicyorangesauce #ginger #nampla #jaggery #lemongrassstalks #orange #chillies #julienned #garlic #gingerroot

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+===Recipe review===
+</span>
+'''<span class="reviewTitle">I love the whole chili</span>'''
+<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
+<span class="reviewDesc">Duck, orange, chili - that's the set for me!</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
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 |TotalCalories = 1365
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 [[Image:|thumb|300px|right|Duck in a spicy orange sauce (for two)]]