Duck a l'orange
Ingredients
4 Duck Maryland legs
2 tablespoons Olive oil
4 shallots, chopped
6 garlic cloves, chopped
2 lemongrass stems, white part only, bruised
2 spring onions chopped
2 star anise
2 cinnamons sticks
1¼ teaspoon five-spices
juice of 5 oranges
grated zest of 1 orange
3 tablespoons shaoxing rice wine
4 tablespoons fish sauce
1 teaspoon ground black pepper
500ml young coconut water approx.
Method :
Can be cooked a day before or re-heated the day after.
4 Duck Maryland legs
2 tablespoons Olive oil
4 shallots, chopped
6 garlic cloves, chopped
2 lemongrass stems, white part only, bruised
2 spring onions chopped
2 star anise
2 cinnamons sticks
1¼ teaspoon five-spices
juice of 5 oranges
grated zest of 1 orange
3 tablespoons shaoxing rice wine
4 tablespoons fish sauce
1 teaspoon ground black pepper
500ml young coconut water approx.
Method :
- Heat a large frying pan over medium heat then add the oil and sear the duck Maryland legs, skin side down first, for 3 minutes on each side, or until browned.
- Remove the duck from the pan and set aside.
- Drain the fat from the pan, leaving about 2 tablespoons in the pan.
- Return the duck to the pan again over medium heat.
- Add the shallots, garlic, lemongrass, star anise, cinnamon and five-spice and cook for 3 minutes or until fragrant.
- Add the orange juice, orange zest, spring onion, rice wine, fish sauce, pepper.
- Add enough coconut water to cover the duck.
- Bring to the boil then reduce to a low simmer.
- Cover the pan and cook for 2 hours, or until the duck is tender.
- Transfer the duck to a serving platter.
- Bring the liquid in the pan to the boil and cook for 10minutes to reduce the sauce.
- Pour the sauce over the duck and garnish with the star anise and cinnamon sticks.
- Serve with baguette and rice.
Can be cooked a day before or re-heated the day after.