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.

  • 30 mins preparation
  • 2 hrs 45 mins cooking
  • Serves 4
  • Print


Asian-style duck
  • 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
  • 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.

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