Name: Asian-style duck
Prep time: 30 min
Cook time: 165 min
Total time: 195 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 4 250g fresh duck legs; 5 green onions, cut into 5cm lengths, green tips reserved; 1 lemongrass stalk, cut into 5cm pieces, bruised; 1 medium_piece ginger, peeled, thinly sliced; 4 clove garlic, bruised, chopped; 1 whole long red chilli; 1/4 cup palm sugar, grated; 1 cinnamon quill; 4 whole star anise; 2 cup water; 2 cup fresh orange juice; 4 strips orange peel; fish sauce, to taste; steamed chinese broccoli, to serve; rice, to serve

Asian-style duck

Prepare this classic Chinese dish for your family for a tantalising taste bud experience. Slow roasted duck is cooked in a fragrant orange and herb sauce and served with steamed rice and Asian greens.

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Serves 4

Prep

30M

Cook

2H 45M

Total

3H 15M

Ingredients

1 tablespoon peanut oil

4 250g fresh duck legs

5 green onions, cut into 5cm lengths, green tips reserved

1 lemongrass stalk, cut into 5cm pieces, bruised

1 medium_piece ginger, peeled, thinly sliced

4 clove garlic, bruised, chopped

1 whole long red chilli

1/4 cup palm sugar, grated

1 cinnamon quill

4 whole star anise

2 cup water

2 cup fresh orange juice

4 strips orange peel

fish sauce, to taste

steamed chinese broccoli, to serve

rice, to serve

Method

1.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.

2.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.

3.Add water, juice and peel to pan. Bring to the boil. Return duck to dish and reduce heat to low. Simmer, partially covered, 2 1/2 hours, until duck is tender and sauce reduced by half.

4.Season with fish sauce. Serve with chinese broccoli, rice and reserved green onion.

Reserved duck fat can be strained and kept refrigerated. Use for roasting potatoes or cooking confit.
Note

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