Braised Duck Maryland, Vietnamese Style Duck a l’Orange
179
1 Portion
| 1 | Duck Maryland | 1 |
| 2 | Garlic cloves, crushed | 1 |
| 3 | Lemongrass stalks, crushed | ½ |
| 4 | Ginger, brunoise | 30 g |
| 5 | Birds eye chilli,deseeded and diced finely | 1 |
| 6 | Star anise | 1 |
| 7 | Cinnamon stick | 1 |
| 8 | Fish sauce | 1 Tb |
| 9 | Palm sugar | ½ Tb |
| 10 | PinchFive spice powder | |
| 11 | orange juice | 200 ml |
| 12 | Spring onions, white part only, reserve green | 2 |
| 13 | Cornflour, slurry if required | ½ tsp |
| 14 | bok choy | ¼ bunch |
| 15 | Hoikkien noodles | ¼ pkt |
1. Rub duck Maryland’s with salt.
2. Sear in pan with vegetable oil until golden all over, set aside
3. Drain excess fat off, leaving 1 Tb, add the spices, fry 2 minutes.
4. Add orange juice, fish sauce and sugar, bring to the boil, then replace duck legs into pan.
5. Cover and cook slowly for 1 ½ hours or until the meat falls from the bone.
6. Transfer the legs to a plate, keep warm. Add white of spring onions to pan, reduce the sauce for a few minutes until syrupy, taste for seasoning and adjust.
7. Serve the duck Maryland’s with blanched bok choy and hoikkien noodles heated through the sauce and scatter finely sliced green portion of spring onions over the top.