Everyday recipes
Asian-style duck
Serving size: Serves 4
Cuisine type: AsianCooking time: More than 2 hours
Course: Lunch,
Main
See more recipes in this Week's Woman's Day.
INGREDIENTS
peanut oil, 1 tablespoon
fresh duck legs, 4 x 250g
green onions, 5, cut into 5cm lengths, green tips reserved
lemongrass stalk, 1, bruised, cut into 5cm pieces
ginger, 5cm, peeled, thinly sliced
garlic, 4 cloves, bruised, chopped
long red chilli, 1, whole
palm sugar, grated, ¼ cup
cinnamon quill, 1
star anise, 4 whole
water, 2 cups
orange, 2 cups juice, 4 peel strips
fish sauce, to taste
steamed Chinese broccoli, rice, to serve
METHOD
- Heat oil in a large, flameproof casserole dish on high. Season duck with salt. Cook 5-6 minutes, turning to brown well all over. Transfer duck to a plate. Drain excess fat from pan (see tip).
- Saute onion, lemongrass, ginger, garlic and chilli in same dish on medium 1-2 minutes, until fragrant. Add palm sugar, cinnamon and star anise, stirring until sugar dissolves.
- Add water, juice and peel to pan. Bring to the boil. Return duck to dish and reduce heat to low. Simmer, partially covered, 2½ hours, until duck is tender and sauce reduced by half.
- Season with fish sauce. Serve with Chinese broccoli, rice and reserved green onion.
TOP TIP
Reserved duck fat can be strained and kept refrigerated. Use for roasting potatoes or cooking confit.
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