How to make it

  • In a large deep casserole pan heat a little cooking oil on medium heat
  • Fry the duck legs constantly turning for about 20 minutes. Keep pouring away fat and save for another recipe. Fry off as much fat as possible! Remove duck legs to one side but keep a little fat in pan.
  • Reduce heat and add garlic and ginger and fry for 2 minutes.
  • Return duck legs to pan and add just enough orange juice to almost cover the duck.
  • Add fish sauce, star anise, lemon grass, chillis and pepper.
  • Simmer uncovered for 1 hour 45 minutes stirring occasionally.
  • Add most of the spring onion and simmer for another 15 minutes.
  • By this time the sauce should have reduce allot and shouldn't be too runny however if not add cornflour 1/2 tsp at a time stirring to thicken.
  • Serve with some extra shredded spring onion on top and rice or noodles to soke up the sauce.

Reviews & Comments 1

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    " It was excellent "
    californiacook ate it and said...
    Luv orange duck. One of my fave french restaurants does it really well. Can't wait to try this for the holidays. Thanks for sharing :)
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