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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Cambodian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix marinade ingredients with half of the oil. | 2. Coat both sides of duck pieces and marinade the longer the better preferably overnight. | 3. Put some oil in a heavy oven proof pan and place marinated duck pieces in it and cook till golden. | 4. Sprinkle the sugar over the duck cook for 10 mins more then turn again and sprinkle with rest of the sugar; Cook further 10 minutes. | 5. Take out and drain. | 6. In the fat fry off the garlic ginger and lemon grass and chilies. | 7. When this is cooked stir in the lime juice, julienne orange peel, orange juice and the nuoc cham sauce. | 8. Put back the duck then place in a heavy oven dish and cook until duck is ready 1 - 2 hours in a moderate oven. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck	2		cut	-	-	-	-
red chili pepper	2		seeded sliced	0.3125	0.0688	0.0146	0.0034
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
orange juice	500	ml		223.2	51.583999999999996	3.472	0.992
orange juice	2			223.2	51.583999999999996	3.472	0.992
orange	1		cut rind	1.7625	0.4406	0.0352	0.0045
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
gingerroot	15		minced	13.35	0.0	2.97	0.075
lime juice	1			3.7812	1.2735	0.0635	0.0106
lemongrass	2		cut crushed	-	-	-	-
nuoc cham sauce	15	g		13.35	0.0	2.97	0.075
gingerroot	15		peeled minced	13.35	0.0	2.97	0.075
red chili pepper	1/4		seeded chopped	0.3125	0.0688	0.0146	0.0034
salt pepper				13.35	0.0	2.97	0.075
five spice powder	1	teaspoon		13.35	0.0	2.97	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.