• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Eat Well

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Eat Well?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Slow-cooked duck with Vietnamese flavours

Slow-cooked duck with Vietnamese flavours
( SERVES 4 )

Kathy Paterson

Publication: Bite

Bite

Ratings: 5.0 / 5 FROM 1

Slow-cooked duck with Vietnamese flavours

Photo by Tamara West

5.0 / 5 FROM 1

The French colonisation of Vietnam lasted nearly 100 years, resulting in the merging of two quite different culinary styles – this recipe is an example of how well they work together.

Ingredients

4 Duck legs, or use a whole duck (cutting instuctions below), excess skin and fat removed, I used Saveur Duck
1 dash Vegetable oil
4 Shallots, finely sliced
4 cloves Garlic, finely chopped
2 stems Lemongrass, white part only
2 Star anise
5 cm Cinnamon sticks
¼ tsp Chinese five spice
1 Orange, freshly zested
4 Oranges, freshly juiced, about 400ml
2 Tbsp Dry sherry
2 Tbsp Fish sauce
1 cup Chicken stock, or more if needed
1 pinch Sugar

Directions

  1. Heat the oven to 170C.
  2. Heat a large frying pan over a medium heat. Rub duck with oil and place in frying pan, skin side down and brown. Turn duck and brown on other side, then transfer to a casserole dish with fitting lid. Drain excess fat from the frying pan, leaving about 2 tablespoons. Remove frying pan from the heat for about 1 minute to allow it to cool down slightly.
  3. Add shallots, garlic, lemongrass, star anise, cinnamon and Chinese five-spice and cook until fragrant, but watch out so they don’t burn.
  4. Add orange zest and juice, sherry, fish sauce and stock. Bring to the boil then pour over the duck in the casserole dish. (The duck should be just covered in liquid). Press a piece of baking paper down on top, cover with the lid and place in the oven. Cook for 2 hours until the duck is tender. Taste sauce for seasoning and finish with a good pinch of sugar.
  5. If the sauce is a little too sloppy, remove duck and keep warm while you boil the sauce down a little. Serve duck with a green vegetable.

Cutting up a whole duck

  • Use poultry scissors or a large sharp knife. Cut down each side of the backbone and remove.
  • Remove the legs by cutting through the thigh joint. Cut the breast in half lengthways, through the breastbone.

 

Your rating?
comment

https://www.eatwell.co.nz/recipe/11041/Slowcooked-duck-with-Vietnamese-flavours/

Collections you may like

Vegetable tarts

Vegetable tarts

Substantial winter salads

Substantial winter salads

Savoury pies

Savoury pies

Duck recipes

Duck recipes

Stories you may like

Cooking on a budget

Cooking on a budget

Ray McVinnie
Power munch

Power munch

Aaron Brunet
4 Bites: Dutch oven dishes

4 Bites: Dutch oven dishes

Warren Elwin
Best of Barcelona 2: Pakta

Best of Barcelona 2: Pakta

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Seed crackers (gluten and dairy free)

    Seed crackers (gluten and dairy free)

  • The ultimate Kiwi beer batter

    The ultimate Kiwi beer batter

  • Eskimo lolly cake

    Eskimo lolly cake

  • Luscious lemon cheesecake

    Luscious lemon cheesecake

  • Apple sponge

    Apple sponge

  • Quick apricot chicken casserole

    Quick apricot chicken casserole

Receive weekly emails & save favourite recipes

register now

Trending

  • Edible Christmas gift ideas

  • How to avoid burnout this festive season

  • 15 ways with asparagus

  • Video: ever-popular gluten-free seed crackers

  • Annabel Langbein's Christmas party hacks

  • Our favourite fritters and hash cakes

  • Healthy snack ideas

  • Five easy Christmas desserts

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Roasted duck leg and bamboo shoot salad

    Roasted duck leg and bamboo shoot salad

  • Duck salad with marmalade dressing

    Duck salad with marmalade dressing

  • Duck au vin

    Duck au vin

  • Duck and noodle salad with hoisin dressing

    Duck and noodle salad with hoisin dressing

  • Duck chasseur

    Duck chasseur

  • Duck confit with potato galette, butternut and charred onion

    Duck confit with potato galette, butternut and charred onion

  • Cassoulet with duck confit

    Cassoulet with duck confit

  • Black lacquer duck

    Black lacquer duck

eatwell.co.nz
  • facebook
  • twitter
  • pinterest
  • Instagram
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top