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*** The duck pieces in the latest batch are smaller so we have reduced the price of the dish. One duck leg is enough if you are not a huge eater but if you prefer more, go for the double serve per person. Still delicious!
Duck legs are marinated overnight in fresh orange juice, they are then panfried with fresh lemongrass, galangal, ginger and garlic until golden brown then the orange juice is added back in along with palm sugar, salt, soy sauce. The dish is then slow cooked until the duck is soft and tender and the sauce reduced.
Orange Juice Duck is one of the dishes that hold a lot memories for our family. First, it's a childhood memory from my hometown which produces the most juicy and sweetest of green Cambodian oranges. We cooked this dish with chicken originally as a countryside kind of food. When I first cooked it in Australia it was for my son's first birthday because I thought it would be a lovely dish for my guests. Since that day, I've had a lot of feedback and people were asking me for the recipe. We always cook this dish when the weather is getting cold because it is such a warming dish in winter.
Each serving contains one duck leg, so single serve is one duck leg, double is 2 duck legs in sauce. Perfect eaten with rice and vegetables.
Made with ❤️ by Iris
Contains: Soybeans and soybean products, fish and fish products
Ingredients: Duck Leg, fresh orange juice, lemongrass, galangal, ginger, garlic, kaffir-lime leaf, salt, soy sauce, palm sugar
Reheating Instructions: If you use the oven, preheat the oven 180c and transfer it from container to a baking tray, cover with foil and heat for 15-20 minutes.If you use microwave, place in a microwave safe dish and microwave for 2 or 3 minutes until it is piping hot.
