Duck in Orange Sauce

Instructions

• 1
  Season with salt and pepper to taste.
• 2
  Heat oil in a deep pan and quickly fry the duck legs for approximately 10-15 minutes (until golden brown and crispy).
• 3
  Add water, star anise, and lemongrass. Bring the water to a boil, then reduce heat and cover the pan.
• 4
  Let the duck legs simmer for approximately 25-40 minutes or until the meat is tender and cooked. Remove them to a platter.
• 5
  In the same pan, over the remaining liquid (remove excess fat if there's too much, discard the lemongrass), add garlic, ginger, orange juice, lemon juice, fish sauce, sugar, soy sauce, and bring to a boil. Reduce heat to low and add another cup of water.
• 6
  Return the duck legs to the pan. Let them simmer, partially covered, for another 20-30 minutes, so that the duck legs absorb the flavor of the sauce.
• 7
  Thicken the sauce. Add the cornstarch and water mixture to the pan, stirring constantly. Let the sauce simmer for 1-2 minutes until it thickens.
• 8
  Remove the pan from heat and serve Vit Nau Cam hot. Garnish with grated orange zest and, if desired, with chopped green onion leaves or sliced chili. It can be served with plain basmati or Jasmine rice or with vegetables.