Duck Braised in Spiced Orange Juice

By Rick Stein

Duck Braised in Spiced Orange Juice

Duck Braised in Spiced Orange Juice. This deliciously spiced duck dish is the ultimate comfort food for when the cooler months are just beginning. 

Serves 6

 

1 x 2.5kg duck, jointed into 6 pieces

50g garlic, crushed

50g peeled ginger, thinly sliced

1 litre freshly squeezed orange juice

4 tbsp fish sauce

1 tbsp granulated sugar

5 star anise

4 red bird’s eye chillies

2 fat lemongrass stalks, core finely chopped

8 spring onions, white part only, plus 1 whole spring onion, to serve

½ tsp cornflour

1 Heat a heavy-based frying pan over medium-high heat. Add duck pieces, skin-side down, and cook for 5-6 minutes or until crisp and golden. Turn and cook for a further 2 minutes or until lightly browned. Transfer to 
a plate and set aside.

2 Pour all but 2 tbsp of the duck fat from the pan into a glass or ceramic airtight container (save for another dish as it’s great for frying). Heat pan over low heat; add garlic and ginger and cook gently for a 2 minutes or 
until lightly golden.

3 Add orange juice, fish sauce, sugar, star anise, chillies and lemongrass to pan and season with black pepper. Return duck to pan, increase heat to medium and simmer, partially covered, for 1½ hours, occasionally turning duck pieces. Halve spring onions; add to duck and cook for a further 30 minutes or until duck is meltingly tender. Trim remaining spring onion; halve and finely shred lengthways.

4 Transfer duck pieces 
to a warmed serving dish 
and set aside in a warm 
place. Skim excess fat off 
top of remaining liquid 
and simmer vigorously 
over medium-high heat or until reduced and concentrated in flavour.

5 Mix cornflour with 
1 tsp water; stir into 
sauce and simmer for a further 1 minute. Pour 
sauce over duck; scatter 
over the shredded spring onion and serve.

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