Asian Braised Duck Legs With Orange And Star Anise

• 1 tbsp peanut oil
• 4 (9 oz) fresh duck legs
• 5 None green onions, cut into 2 inch pieces, green tips reserved
• 1 stalk lemongrass, cut into 2 inch pieces, bruised
• 1 None medium piece ginger, peeled, thinly sliced
• 4 cloves garlic, bruised, chopped
• 1 None whole red chili
• 1/4 cup palm sugar
• 1 None cinnamon stick
• 4 None star anise
• 2 cups orange juice
• 4 strips orange peel
• None None fish sauce, to taste
• None None steamed Chinese broccoli, to serve
• None None rice, to serve

1. Heat oil in a large Dutch oven over high heat. Season duck. Sear for 5-6 mins, turning, until browned all over. Transfer to a plate. Drain excess fat from pan.
2. Reduce heat to medium and add green onions, lemongrass, ginger, garlic and chili. Saute for 1-2 mins, until fragrant. Add palm sugar, cinnamon and star anise, stirring until sugar dissolves. Add 2 cups water, orange juice and orange peel. Bring to a boil then return duck to pan. Reduce heat and simmer, partially covered, for 2 hours 30 mins, or until duck is tender and sauce is reduced by 1/2.
3. Season with fish sauce. Serve with Chinese broccoli, rice and reserved green onion.

peanut oil, fresh duck legs, green onions, stalk lemongrass, ginger, garlic, red chili, palm sugar, cinnamon stick, anise, orange juice, fish sauce, steamed chinese broccoli, rice

Taken from recipes-plus.com/api/v2.0/recipes/32839 (may not work)