We absolutely love this Rick Stein recipe, the duck comes out so tender and you get a gorgeous fragrant sweet and sour sauce. We serve ours with rice so we can soak up all those wonderful flavour’s. The kitchen smell’s gorgeous as this cooks too, it reminds me a little of Bali. This dish also freeze’s really well if you have any left!
- 1 whole duck (jointed into 6 pieces)
- 50g garlic (crushed)
- 50g ginger (peeled and thinly sliced)
- 1 litre of orange juice
- 4 tbsp fish sauce
- 1 tbsp brown sugar
- 5 star anise
- 2-4 red chillies (depends how hot you ike it we used 2)
- 2 lemongrass stalks (finely chopped)
- ground black pepper
- 8 spring onions, chopped
- ½ tsp cornflour
- Heat a large heavy-based pan over a medium to high heat
- Cook the duck skin side down for 5 to 6 minutes until crisp then on the other side for 2 minutes. Once cooked, set aside.
- Put all but 2 tbsp of the duck oil in a container and save for later, preferably for your next round of roast potatoes.
- On a low heat, add the garlic and ginger.
- Once cooked through, add the orange juice, fish sauce, star anise, chillies, lemongrass and season with black pepper.
- Return the duck, partially cover and simmer for 1 hour and 30 mins.
- Once the duck is tender, remove pieces onto a warmed serving dish and put to one side.
- Skim off the excess fat, bring sauce to a boil and simmer vigorously until reduced and concentrated in flavour.
- Mix cornflour with 1 tsp of water, mix into sauce and simmer for a further minute.
- Remove from heat, generously pour over the duck, scatter over shredded spring onion and serve with steamed rice.