Vietnamese Duck

INGREDIENTS

4 duck legs, cut in half
50g garlic (crushed)
50g ginger (peeled and thinly sliced)
1 litre freshly squeezed orange juice
4 tbsp fish sauce
1 tbsp granulated sugar
5 star anise
4 red chillies 
2 lemongrass stalks (finely chopped)
ground black pepper
8 spring onions

METHOD

Heat a large heavy-based pan over a medium to high heat
Cook the duck pieces without oil for 7-8 minutes
Add the garlic and ginger and sauté for 2 minutes
Add the orange juice, fish sauce, star anise, chillies, lemongrass and season with black pepper.
Simmer for 1 hour and 30 mins.
When the duck is tender, remove and set aside
Skim off the excess fat and reduce the sauce to a syrupy texture
Return the duck to the pan and cover with sauce.
Garnish with shredded spring onion 
Serve over pasta, rice, or steamed vegetables.