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2026-01-30T13:00:12Z

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{{#seo:
|title=Duck in a spicy orange sauce Cooking with chillies recipe
|titlemode=replace
|keywords=#duck #duckinaspicyorangesauce #ginger #nampla #jaggery #lemongrassstalks #orange #chillies #julienned #garlic #gingerroot
|hashtagrev=032020
|description=This dish is a Vietnamese slant on the French duck a l'orange but with hot and heartwarming spices
}}

This dish is a Vietnamese slant on the French duck a l'orange but with hot and heartwarming [[spices]].
{{recipesummary
|TotalCalories = 1365
|PortionCalories = 341
|DatePublished=20th January 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|ImageComment = Duck in a spicy orange sauce (for 2)
|TotalTime = 1 hour 30 minutes
|PrepTime = 10 minutes
|CookTime = 1 hour 20 minutes
|Image = [[Image:Cambodian spicy orange duck.jpg|middle|none|alt=Electus]]

}}
</table>
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====Best recipe review====

''I love the whole chili''

5/5 

Duck, orange, chili - that's the set for me!

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>
[[Image:|thumb|300px|right|Duck in a spicy orange sauce (for two)]]
{{RecipeIngredients
| 4 [[duck]] legs
| 2 [[lemongrass stalks]], trimmed and bashed and cut into 5 cm (2") lengths
| 2 red Thai [[chillies]], slit them from top to bottom with a knife
| 4 [[garlic cloves, peeled and crushed]]
| 7.5 cm (3") [[ginger root]], peeled; half [[julienned]], half in thick slices
| 900 ml (1.5 [[pints]] [[orange]] juice)
| 1 tablespoon [[jaggery]]
| 1 teaspoon [[five spice powder]]
| 3 tablespoons [[nam pla]]
| [[Sea salt]] and [[freshly ground black pepper]]
| 1 [[lime]], quartered
}}
===Method===

{{RecipeMethod
| Heat a large pan and cook the [[duck]], skin side down until crispy. The skin will provide the [[oil]]. This should take about 10 minutes.
| Remove the [[duck]] and keep about 3 tablespoons of the fat. Discard the rest
| Add all of the [[ginger]], the [[Garlic|garlic]], [[lemongrass]] and [[chillies]] and cook until the [[Garlic|garlic]] takes some colour
| Ass the [[jaggery]], [[nam pla]], [[five-spice powder]] and the [[orange]] juice
| Add the [[duck]] pieces, cover and [[simmer]] for 1 hour or until the duck is cooked and the sauce has reduced
| Season to taste with [[salt]] and [[pepper]]
| Leaving in the [[julienned]] pieces of [[ginger]], Remove the slices of [[ginger]]and the [[lemongrass stalks]]
}}
===Serving suggestions===

Serve with slices of lime, a [[plain boiled rice]] and a green [[vegetable]] or salad.

===Chef's tip===

If you reduce the quantities to make this for two, halve the duck and orange juice, use one lemon grass stalk, but I would be inclined to leave the other ingredients as they are.
{{Template:PeelingGinger}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Oriental cuisine]]
[[Category:Vietnamese recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Poultry recipes]]
[[Category:Spicy recipes]]
[[Category:Tex-Mex recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/duck|#duck]] [[Special:Search/duckinaspicyorangesauce|#duckinaspicyorangesauce]] [[Special:Search/ginger|#ginger]] [[Special:Search/nampla|#nampla]] [[Special:Search/jaggery|#jaggery]] [[Special:Search/lemongrassstalks|#lemongrassstalks]] [[Special:Search/orange|#orange]] [[Special:Search/chillies|#chillies]] [[Special:Search/julienned|#julienned]] [[Special:Search/garlic|#garlic]] [[Special:Search/gingerroot|#gingerroot]]
</code>

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