How to Make Cambodian Spicy Duck Orange Asian Cooking Recipe Cuisine

Cambodia Spicy Duck Orange

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

4 duck legs

4 garlic cloves, crushed

2 oz fresh ginger, peeled and finely sliced

2 lemon grass stalks, trimmed, cut into 3 pieces and crushed

2 dried whole red Thai chilies

1 tbsp palm sugar

1 tsp five-spice powder

2 tbsp fish sauce

4 cups fresh orange juice

salt and ground black pepper

1 lime, cut into quarters


Directions:

Place the duck legs, skin side down, in a large heavy pan or flameproof clay pot. Cook them on both sides over a medium heat for about 10 minutes, until browned and crispy. Transfer to a plate and set aside.

Stir the garlic, ginger, lemongrass and chilies into the fat left in the pan, and cook until golden. Add the sugar, five-spice powder and fish sauce.


Stir in the orange juice and place the duck legs back in the pan. Cover the pan and gently cook the duck for 1-2 hours until the meat is tender and the sauce has reduced. Season and serve with lime wedges to squeeze over it.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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