This delicious vietnamese braised duck dish was adapted from a recipe published by Rick Stein. It is a very easy dish that pretty much takes care of itself. It can be placed in a low oven 120℃ and left for 3-4 hours or even longer but be careful when picking legs up if left that long, as will literally fall to pieces, they will be so tender, kids also love the sweet sticky orange sauce.
8 Fresh duck legs
6 cloves garlic, crushed
2" fresh ginger, thinly sliced
1 litre bottle of freshly squeezed orange juice
4 tbsp fish sauce
1 tbsp granulated sugar
5 star anise
4 red bird's eye chillies (or to taste)
2 lemongrass stalks, finely chopped
Freshly ground black pepper
8 spring onions, plus 1 for garnish shredded
1/2 tsp cornflour
Put duck legs skin-side down into a cold frying pan, cook over low heat to render excess fat out of legs for 10 mins or until crisp and golden, turn and cook for further 2 mins until lightly browned on flesh side. Remove to a casserole pan with a lid.
Pour off all but 2 tbsps of the fat from the pan into a bowl (reserve for roasting potatoes- delicious) return pan to low heat, add garlic and ginger and cook gently for a couple of mins, until lightly golden.
Add orange juice, fish sauce, sugar, star anise, chillies and lemongrass and season with black pepper, simmer for a minute, scraping bottom of pan and Pour over duck legs.
Cover casserole and cook in oven at 150˚C for 2 1/2 hours or until very tender and nearly falling off the bone (or longer at 120℃ if more convenient). 1/2 hour before end of cooking, cut spring onions into 2 pieces and add to duck.
Lift duck into warmed serving dish and keep warm, skim excess fat off top of remaining liquid and leave to simmer vigorously until reduced and concentrated in flavour.
Mix cornflour with 1 tsp water, stir in and simmer to thicken.
Pour over duck and scatter with spring onion shreds.
Delicious with plain boiled rice.
Duck legs braised in Spiced Orange Juice (serves 4)