Vietmanese braised duck in orange & star anise.

1. Heat a large wok and brown off the duck on all sides pouring off the fat as you go, (this should take approx 20 mins.)

2. Crush and add the garlic & ginger, cook out for 1 minute.

3. Pour in enough orange juice to cover 1/2-3/4 of the bird.

4. Add the fish sauce & brown sugar, stir in for 1 minute.

5. Break up and add the star anise.

6. Pierce and add the red chillis (these can removed whenever you like).

7. Bruise and add the lemon grass (or peel/rind of one lemon)

8. Add some pepper then bring upto the boil, then turn down to and simmer for 40mins.

9. slice and add the spring onions.

10. Cook for a further 10mins or until the meat is exposed and starting to fall off the bone.

11. Remove the duck to rest & carve.

12. Reduce the sauce to your desired taste and maybe add a little cornflour to thicken.

13. Serve with plain boiled rice to soak up one of the most sweet, sour, spicy, sticky sauces there is!.............