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2
kg
2
3
tablespoon
500 ml
2
2
tablespoons
Marinade
45 ml
15 g
15 g
1/4
1/4
15 ml
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Duck, cut into serving pieces
Small red chili peppers, seeded and sliced
Sugar
Orange juice
Oranges, juice squeezed, rind of 1 orange cut into julienne strips
Vegetable oil
Nuoc cham sauce
Ginger, peeled and finely chopped
Red chili pepper, seeded and finely chopped
Salt
Pepper
Vegetable oil
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Method :
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Mix marinade ingredients, coat both sides
of duck pieces and marinate, preferably overnight.
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Put some oil in pan, place duck pieces in
it with the marinade and cook till golden.
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Turn pieces and baste. Reduce the heat a
little.
-
When duck is almost cooked, sprinkle half
the sugar on the pieces. Cook for 15 minutes then turn it again and
sprinkle with the rest of the sugar.
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While sugar is caramelizing, add the
orange juice and stir.
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Remove the pieces duck from the pan and
reserve.
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Peel the whole oranges, divide into
segments, and arrange on serving plate.
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Add the duck. Stir orange sauce until it
has the desired thickness, pour it over duck pieces.
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Decorate with julienne orange rind and
extra chili peppers.
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