Twice Roasted Duck with Orange Nam Jim

Cook time 1.5 Hours
Servings 4


2 tbs. oil
1 whole duck, pat dry
1 stalk of lemongrass, bruised and cut in half
3 kaffir lime leaves
Salt and pepper

Nam Jim
2 oranges, zest, segments and juice
½ lime juiced
1 knob of ginger, finely grated
¼ cup fish sauce
2 tbsp palm sugar
1 chilli, finely chopped

Twice Roasted Duck with Orange Nam Jim


Heat a large steamer basket over a pot of boiling water or preheat your oven to steamer function.

Fill the cavity of the duck with lemongrass and the kaffir lime leaves. Season with salt and pepper and steam the whole duck for 50 minutes. Remove from the steamer basket or oven and let air dry for 10 minutes.

While the duck is cooking make the nam jim by combine all the ingredients together and crush in a mortar and pestle. Reserve.

Preheat the oven to 180C. Drizzle with oil and bake in the oven to 40 minutes.

Remove from the oven and allow the duck to rest for 15 minutes before carving and serving with the sauce.