Go Back
Print

Vietnamese Citrus-Braised Duck Legs with Lemongrass

This dish is a Vietnamese-inspired approach to “Canard a l’Orange”, made with succulent duck legs cooked in a spicy braising liquid comprised of chicken stock, freshly-squeezed citrus juices, Thai bird’s eye chiles, and lemongrass.

Ingredients

  • 8 duck legs
  • 1 Tbsp salt
  • 2 Tbsp vegetable oil
  • ½ small red onion, small dice
  • 4 cloves garlic, roughly chopped
  • 1 thumb-sized piece of ginger, peeled and minced
  • 3 cups of freshly-squeezed orange juice
  • ½ cup lime juice
  • 16oz chicken stock
  • 1/3 cup fish sauce
  • 3 Tbsp palm sugar or brown sugar
  • 1 Tbsp ground Chinese five-spice power
  • 4 whole star anise
  • 2 whole cloves
  • 1 tsp freshly-ground black pepper
  • 1 cinnamon stick
  • 4 Thai bird’s eye chiles, finely sliced
  • 5 stalks of lemongrass, pounded hard with the back of a heavy knife
  • 2 Tbsp cilantro stems
  • 2 bunches scallions, green ends removed, remaining sections sliced thinly on a bias
  • 2 Tbsp tapioca starch, or corn starch
  • 3 Tbsp water
  • 2 Tbsp fresh cilantro leaves, for garnish
  • 1 tsp fish sauce, for serving
  • 1 fresh lime, cut into wedges, for serving
  • 1 fresh orange, cut into slices, for garnish

Instructions

  • Salt the duck legs and allow to rest in the fridge for at least 2 hours or overnight.
  • In a large soup pot, heat vegetable oil on medium heat and add red onion.
  • Cook for 5-8 minutes, or until the onions are translucent.
  • Add the garlic and ginger and cook for an additional 3 minutes.
  • Add the duck legs, orange juice, lime juice, chicken stock, fish sauce, palm sugar, Chinese five-spice powder, star anise, whole cloves, black pepper, cinnamon stick, Thai bird’s eye chiles, and lemongrass.
  • Stir to combine all ingredients.
  • Bring to a simmer and reduce heat to low.
  • Braise for roughly three hours, or until the meat is fork tender and falling off the bone.
  • Add the cilantro stems and 90% of the sliced scallions and continue to cook for an additional 3 minutes.
  • Reserve the remaining 10% of the sliced scallions for garnish when serving.
  • Remove the duck legs from the braising liquid and reserve on a plate.
  • Mix the tapioca or corn starch with the water and whisk this starch slurry into the simmering braising liquid until your liquid has achieved the desired sauce consistency.
  • Serve the duck legs on a plate, covered with the braising liquid sauce.
  • Serve with white rice and extra braising liquid on the side.
  • Garnish plates with fresh cilantro leaves, fresh sliced scallions, a dash of fish sauce, freshly-squeezed lime, and fresh orange slices.

Notes

Pounding the lemongrass with the back of a heavy knife helps release some of the intrinsic flavors and aromatics from the hearty lemongrass stalks into the braising liquid.