Asian Style Duck

clock 30 minutes + 2 hours 45 minutes bowl Serves 4


  • 1 Tbsp 1 Tbsp peanut oil
  • 4 fresh duck legs (250g)
  • 5 spring onions, cut into 5cm lengths, green tips reserved
  • 1 stalk lemongrass, cut into 5cm pieces, bruised
  • 1 medium piece ginger, peeled, thinly sliced
  • 4 cloves garlic, bruised, chopped
  • 1 whole long red chilli
  • 1/4 cup palm sugar, grated
  • 1 cinnamon quill
  • 4 whole star anise
  • 2 cups water
  • 2 cups fresh orange juice
  • 4 strips orange peel
  • fish sauce to taste
  • steamed chinese broccoli or choy sum to serve
  • steamed rice to serve


  • 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. In the same dish, sauté spring onions, lemongrass, ginger, garlic and chilli for 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, 2½ hours, until duck is tender and sauce has reduced by half.

  • 4. Season with fish sauce. Serve with chinese broccoli or choy sum, rice and reserved spring onion.

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

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