Asian Braised Duck Legs With Orange And Star Anise - cooking recipe

Ingredients

1 tbsp peanut oil
4 (9 oz) fresh duck legs
5 None green onions, cut into 2 inch pieces, green tips reserved
1 stalk lemongrass, cut into 2 inch pieces, bruised
1 None medium piece ginger, peeled, thinly sliced
4 cloves garlic, bruised, chopped
1 None whole red chili
1/4 cup palm sugar
1 None cinnamon stick
4 None star anise
2 cups orange juice
4 strips orange peel
None None fish sauce, to taste
None None steamed Chinese broccoli, to serve
None None rice, to serve

Preparation

Heat oil in a large Dutch oven over high heat. Season duck. Sear for 5-6 mins, turning, until browned all over. Transfer to a plate. Drain excess fat from pan.
Reduce heat to medium and add green onions, lemongrass, ginger, garlic and chili. Saute for 1-2 mins, until fragrant. Add palm sugar, cinnamon and star anise, stirring until sugar dissolves. Add 2 cups water, orange juice and orange peel. Bring to a boil then return duck to pan. Reduce heat and simmer, partially covered, for 2 hours 30 mins, or until duck is tender and sauce is reduced by 1/2.
Season with fish sauce. Serve with Chinese broccoli, rice and reserved green onion.