We got up a bit late, and while eating breakfast we saw Rick Stein on TV cooking this Vietnamese duck dish which looked delicious. A trip to our favourite butcher to buy a duck, and we were out of luck - they had just sold the last one, so after annoying him greatly buy changing our minds about duck breasts, we ended up with four legs - one of which has gone into the freezer for another day.
This was actually a pretty simple recipe, although it took a while as it had to be braised for quite a long time.
The worst part of the process was squeezing 14 oranges, although we used the squeezer attachment on the food processor for the first time ever to speed things up.
The spices we used were ginger, garlic, fresh lemon grass, chillies (the last from our garden) and star anise.
The other flavours were spring onions, the orange juice and some fish sauce.
First of all the duck legs were browned, and then the excess fat poured off.
Then the crushed garlic, and chopped ginger were fried gently.
Then in with the spices, the orange juice and the fish sauce, before adding the duck legs back in.
After a couple of hours, in went the spring onions and it was finished off for around another half hour.
Before serving the sauce was thickened with cornflour.
There was no suggestion in the book as to what to serve with this, so we added steamed jasmine rice, and a cucumber salad, and a few crunchy spring rolls.
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