2 ducks - each cut into 4 - 6 pieces
5 garlic cloves - crushed
50g ginger - peeled and thinly sliced
1 ltr orange juice
2 tbsp fish sauce
1 tbsp palm sugar
6 star anise
4 bird's eye chillies left whole
2 lemongrass stalks - bashed
ground black pepper
8 spring onions, 6 in 5cm pieces & 2 julienned
1 tsp cornflour
Heat a large heavy-based pan over a medium to high heat
Cook the duck skin side down for 5 to 6 minutes until crisp then on the other side for 2 minutes. Pour out all but 2 tbsp of the duck fat.
Add the garlic and ginger and stir for a couple of minutes.
Add the orange juice, fish sauce, star anise, chillies, lemongrass and season with plenty of black pepper and some salt.
Cover and simmer for 1 hour and 30 mins. Add some spring onion pieces for the last 10 minutes of cooking.
Once the duck is tender, remove to a warmed serving dish and put to one side.
Skim off the excess fat, bring the sauce to a boil and simmer vigorously until reduced and concentrated in flavour.
Mix the cornflour with 1 tbsp of water, mix into sauce and simmer for a further minute.
Remove from heat, pour over the duck, scatter over shredded spring onion and serve with steamed rice and some vegetables.