Recipe

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
    Print

Ingredients

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

Method

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.

Notes

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

More From Women's Weekly Food