Vietnamese Duck in Chili Orange Juice
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 duck (s), cut into 8 pieces
- 6 star anise
- 400 ml orange juice
- 2 stalks lemongrass, crushed
- 3 cloves garlic, finely chopped
- 3 cm ginger root, finely chopped
- 3 tablespoon fish sauce
- 5 chilli pepper (s), red, without stem, halved
- 2 tablespoon cornstarch
- 8 spring onions, approx. cm long
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Sear the duck parts in a large, hot saucepan, leaving out the fat. Then throw this away.
- In the same saucepan, roast the garlic and ginger in a little oil and then add the duck parts to the saucepan. Roast everything well. Deglaze with 400 ml orange juice. The enteile should not be drowned in the juice. Add the fish sauce, star anise, and crushed lemongrass. Salt and pepper a little and then simmer with the lid closed for about 45 minutes. If necessary, add a little orange juice until the duck pieces are done.
- Now add the cleaned spring onions, only the lower pieces with the tuber, approx. 8 cm long, to the pot for about 10 minutes and braise with them.
- Remove the duck parts and spring onions from the juice and arrange on a large plate, with the duck pieces at the bottom and spring onions on top.
- Add 2 tablespoons of cornstarch to the juice and stir in with a whisk over low heat until the juice takes on the desired thick consistency.
- Pour the sauce over the duck pieces and serve with rice.
- If you like it hotter or less hot, you can simply vary the number of red chillies. The juice is essential in this dish, so you should always make sure that there is enough of it. If it boils down too quickly, just lower the temperature and add a little orange juice.
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