Dandelion: Duck Braised in Mandarin Juice and Star Anise with Chilli, Ginger and Holy Basil

r and Holy Basil
 

Australian Gourmet Traveller recipe for Dandelion's duck braised in mandarin juice and star anise with chilli, ginger and holy basil.

What you will need

8 duck Marylands

2 tbsp vegetable oil

8 long red chillies, 4 cut into julienne, seeds and ends reserved separately

1 head of garlic, halved

6 spring onions, white part only, cut into julienne, green trimmings reserved

30 gm (6cm piece) ginger, cut into julienne, peelings reserved

400 ml mandarin juice (about 1kg mandarins), plus 4 unpeeled mandarins, halved

100 ml fish sauce

50 gm rock sugar, crushed (see note)

8 star anise

2 lemongrass stalks, coarsely chopped

1 piece cassia bark

1½ cups (loosely packed) holy basil, leaves picked, stems reserved separately

200 gm bean sprouts

100 gm cooked bamboo shoots (see note)

To serve: Vietnamese baguette (optional) or steamed fragrant rice

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