Ingredients

• 2 kg duck, cut into serving pieces
• 2 small red chili peppers, seeded and sliced
• 3 tablespoons sugar
• 500 ml orange juice
• 2 oranges, juice of, fresh
• 1 orange rind, cut into julienne strips
• 2 tablespoons vegetable oil
• 15 g gingerroot, minced
• 1 lime, juice of
• 2 stalks lemongrass, cut into 3 then crushed
• 15 g nuoc cham sauce
• 15 g gingerroot, peeled and minced
• 1/4 red chili pepper, seeded and chopped
• salt and pepper
• 1 teaspoon five-spice powder

Instructions

1. Mix marinade ingredients with half of the oil.

2. Coat both sides of duck pieces and marinade the longer the better preferably overnight.

3. Put some oil in a heavy oven proof pan and place marinated duck pieces in it and cook till golden.

4. Sprinkle the sugar over the duck cook for 10 mins more then turn again and sprinkle with rest of the sugar; Cook further 10 minutes.

5. Take out and drain.

6. In the fat fry off the garlic ginger and lemon grass and chilies.

7. When this is cooked stir in the lime juice, julienne orange peel, orange juice and the nuoc cham sauce.

8. Put back the duck then place in a heavy oven dish and cook until duck is ready 1 - 2 hours in a moderate oven.