This dish, born from Vietnam’s French colonial history, marries the richness of duck with the citrus brightness of oranges, offering a sophisticated yet comforting meal.
Ingredients
- 1 whole duck (about 2-2.5kg), cut into 8-10 pieces (or 4 duck legs/thighs)
- 3 large oranges (juiced, about 400ml, with zest from 1 orange)
- 2 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 2 tsp five-spice powder (here is a link to make your own)
- 4 garlic cloves, minced
- 2 shallots, thinly sliced
- 1 thumb-sized piece of ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 250ml quality chicken stock
- 2 Tbsp vegetable oil
- 1 red chili, sliced (optional, for heat)
- Salt and black pepper, to taste
- Fresh cilantro or green onions, chopped (for garnish)
- Steamed rice (to serve)
Method
Prepare the Duck: Rinse the duck pieces under cold water and pat dry with paper towels. Rub with 1 tsp salt and 1 tsp five-spice powder, then let sit for 15-20 minutes.
Sear the Duck: Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the duck pieces on all sides, but start of with a cold pot, placing the fatty skin side at the bottom. Remove and set aside.
Cook Aromatics: In the same pot, add garlic, shallots, ginger, star anise, cinnamon stick and remaining five-spice poweder. Sauté for 1-2 minutes until fragrant.
Deglaze and Simmer: Stir in fish sauce, soy sauce, sugar, orange juice, stock and zest. Return the duck to the pot, ensuring it’s partially submerged. Add chili if using. Bring to a boil, then reduce to a low simmer.
Braise: Cover and cook for 1.5-2 hours, turning the duck occasionally, until the meat is tender and falling off the bone. Add a splash of water if the sauce reduces too much.
Finish: Remove the star anise and cinnamon stick. Taste and adjust with salt, pepper, or sugar if needed.
Serve: Transfer to a serving dish, garnish with cilantro or green onions, and serve hot with steamed rice.
Notes
Duck: Fresh duck is ideal; frozen works but thaw completely.
Oranges: Use fresh, juicy oranges for authentic flavor—blood oranges add a unique twist.
Cooking Time: 1.5-2 hours ensures tenderness; a pressure cooker can reduce this to 40-50 minutes.
Pairing: A crisp Vinho Verde for a fusion meal.
History
Vịt nấu cam is a testament to Vietnam’s colonial past under French rule (1858-1954), where French culinary techniques merged with local ingredients. Inspired by the classic French canard à l’orange, Vietnamese cooks adapted it using indigenous flavors like fish sauce, five-spice, and ginger, creating a unique fusion. It’s believed to have emerged in the early 20th century in southern Vietnam, particularly Saigon, where French influence was strongest. The dish reflects the resourcefulness of Vietnamese home cooks, who transformed a European delicacy into a family staple, often prepared for special occasions or festive gatherings to showcase hospitality and culinary skill.
