Rick Stein’s Vietnamese duck braised in spiced orange juice

As you may or may not be aware, I am half Chinese, my roots originating in Brunei, South East Asia. The rest of me involves Australia, Canada, China, England and Ireland, but that’s another story. The reason I mention this is because I was more than excited to watch Rick Stein’s far eastern odyssey a few months ago. To the point that I relentlessly annoyed my housemates by namedropping all the places visited and foods featured in this BBC series. 

It was an unsurprising inevitability that I bought a copy of the cookbook when it came out. Normally it only takes a couple of recipes for me to go out and purchase a book. Whereupon I would write the down the two recipes, leave it to one side, simmer in dust and leave it to make friends with my Idiots Guide to Music Theory and Evelyn Waugh collection. BUT! This book I have actually read, it is full of recipes that my mother used to cook for me as a child, including Hainan chicken rice, mussaman beef curry, rice porridge and rojak (a Malaysian fruit salad of some sorts). If you all promise not to tell her, but when I read it I get a little sentimental and miss my Mumsy dearly. 

It was clearly a popular Christmas present as quite a few of my chums got a copy from some bearded chap in a red tracksuit who likes chimneys. This includes the Brat. Now it may seen that I like to give her a bit of a ribbing, but she is a great foodie (probably more so than me) and does more than her fair share of cooking. Every now and then she pulls out all the stops and creates an absolute belter of a dish. In this case she cooked an absolutely cracking Vietnamese duck recipe called Vit nau cam. At first I was a bit sceptical because she was using Tropicana (no bits) in lieu of freshly squeezed orange juice. I was clearly proved wrong as she stuck to the rest of recipe, taking in all of Rick’s yoda like guidance and produced one of the best and most alternative duck dishes I have ever eaten. All hail the brat! 

Vietnamese duck braised in spiced orange juice 

Serves Six 

You will need: 

2.5kg Duck (jointed into 6 pieces)

50g garlic (crushed)

50g ginger (peeled and thinly sliced)

1 litre freshly squeezed orange juice

4 tbsp fish sauce

1 tbsp granulated sugar

5 star anise

4 red chillies (bird’s eyes are best)

2 lemongrass stalks (finely chopped)

ground black pepper

8 spring onions (cut in half and finely chopped sideways)

½ tsp cornflour

  1. Heat a large heavy-based pan over a medium to high heat
  2. Cook the duck skin side down for 5 to 6 minutes until crisp then on the other side for 2 minutes. Once cooked, set aside.
  3. Put all but 2 tbsp of the duck oil in a container and save for later, preferably for your next round of roast potatoes.
  4. On a low heat, add the garlic and ginger.
  5. Once cooked through, add the orange juice, fish sauce, star anise, chillies, lemongrass and season with black pepper.
  6. Return the duck, partially cover and simmer for 1 hour and 30 mins.
  7. Once the duck is tender, remove pieces onto a warmed serving dish and put to one side.
  8. Skim off the excess fat, bring sauce to a boil and simmer vigorously until reduced and concentrated in flavour.
  9. Mix cornflour with 1 tsp of water, mix into sauce and simmer for a further minute.
  10. Remove from heat, generously pour over the duck, scatter over shredded spring onion and serve with steamed rice and maybe some vegetables.

Well worth your dollar!

About these ads

15 Comments

Filed under Uncategorized

15 responses to “Rick Stein’s Vietnamese duck braised in spiced orange juice

  1. Pingback: Rick Stein’s Far Eastern Odyssey « Corner Café

  2. Louise Caney

    I have made this twice now and it is one of the best things I have ever eaten or cooked. Don’t be tempted to use carton orange juice- freshly squeezed is definately the best.

    • Petra

      I am preparing this dish for tonight? I did wonder whether just using duck legs would be an alternative. It took me quite a while to chop up the whole duck and am not sure whether I did it the rigth way.
      I quite of quite a lot of the skin before I started to fry the pieces and melted this fat seperately. It makes great frien (oven( potatoes).

      • Hi Petra,
        Thanks for the question. I am sure just using legs is fine, you may need to adjust the cooking time that’s all. It might be too late, but here is a link to a video on how to joint a duck – http://uktv.co.uk/food/stepbystep/aid/533089/displayVideo/hi/displayVideo/Hi.
        Whilst the fat does add a lot of flavour to this dish it is best to keep some for roasting taters (exactly what we did). I did fry off the duck pieces with skin intact then spooned out the fat I wanted.
        Do ask me more queations if needed also let me know ho it goes. Pictures would be awesome too.
        Cheers

    • I’m cooking this at the weekend and wondered if carton juice would be ok, you answered my question.

  3. Cathy

    Hi! I have been planning to make this recipe for ages, and have a duck in the freezer ear-marked for it, but my question is: how do I get 6 portions off a duck? Once I have taken 2 x breast and 2 x leg portions, where do the other two come from??
    By the way, the stand-out recipe from the book so far for me is the Babi Kecap in the Bali chapter. If you haven’t made it yet, I can highly recommend it!

    • Catherine, I am so sorry for the delayed response. I have been very poor this year (in regards to this blog) and certain events have thwarted my attempts to post more regular blogs. As of this week I am trying to change this.

      As per carving the duck;

      I used this YouTube video. I hope it helps.

      • Cathy

        Thanks Byron. I did make the duck and it was fantastic. Improvised on the portions, but wish I had found this video first!

  4. Ben

    Have cooked the dish half a dozen times – ONLY criticism regards the sweetness of the sauce.
    Seasonal changes in the sweetness of the orange can be balanced by the use of a blood orange 1:5 ratio or grapefruit 1:10 ratio

  5. I was looking for this recipe for a long time! Thanks :)

  6. max

    i have made this many times, it is an easy to follow recipe with amazing result. good for impressing your dinner guests

  7. Rachel

    Just cooked this using legs, amazing :)

  8. haddon

    50 gr of ginger seems to be TOO MUCH. the sauce turned out to be very HOT and spicy. next time i’ll cook it with much less ginger and then I am sure – it will taste excellent.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s