Spiced DucK L'Orange

By Catherine Phipps

A recipe from a customer and friend, Catherine Phipps, food author and food writer for The Guardian. The Pressure Cooker Cookbook from which this recipe is taken, is available now.

You will need:

1 duck, jointed into 8 (or 2 breasts and 2 legs all cut in half)
1 head of garlic, separated into cloves and finely chopped
50g root ginger chopped
500ml fresh orange juice
2 tspn fish sauce
2 tspn sugar
1 star anise
2 birds–eye red chillies
2 lemongrass stalks, finely chopped
8 spring onions, cut into white and green parts
Freshly ground pepper

 
A recipe adapted from Rick Stein’s Far Eastern Odyssey, which captured my imagination and is probably the best duck recipe I’ve ever tasted. It even converted my husband, who does not normally like orange in savoury dishes. I’ve toned down the star anise a little, as it’s a flavour I think is best when muted. Serve simply with some wilted Chinese greens and steamed basmati or jasmine rice. Serves four.

Heat the pressure cooker without adding any oil or fat. When it is hot, add the duck pieces, skin-side down and fry until a lot of their own fat has been released and the skin is crisp and a deep golden brown. You may have to do this in batches.

Remove all but a couple of tablespoons of fat (put in the fridge for another use). Add the garlic and ginger and fry until starting to take on some colour. Add all the remaining ingredients except the spring onions and season with lots of black pepper. Return the duck to the pan, close the lid and bring to high pressure. Cook for 30 minutes, then allow to drop pressure naturally.

Cut the white parts of the spring onions in half lengthways. Add to the pressure cooker and simmer until soft. Remove the duck pieces from the pressure cooker and keep warm. Skim off any excess fat (there will probably be plenty) and leave the cooking liquor to reduce until thick and syrupy.

Shred the green parts of the spring onions lengthways and serve the duck with them sprinkled over the top.