Duck in a spicy orange sauce

This dish is a Vietnamese slant on the French duck a l'orange but with hot and heartwarming spices.

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

Best recipe review I love the whole chili 5/5 Duck, orange, chili - that's the set for me! The Judge

[[Image:|thumb|300px|right|Duck in a spicy orange sauce (for two)]]

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

1. 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.
2. Remove the duck and keep about 3 tablespoons of the fat. Discard the rest
3. Add all of the ginger, the garlic, lemongrass and chillies and cook until the garlic takes some colour
4. Ass the jaggery, nam pla, five-spice powder and the orange juice
5. Add the duck pieces, cover and simmer for 1 hour or until the duck is cooked and the sauce has reduced
6. Season to taste with salt and pepper
7. 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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