This dish is a Vietnamese-inspired approach to “Canard a l’Orange”, made with succulent duck legs cooked in a spicy braising liquid comprised of chicken stock, freshly-squeezed citrus juices, Thai bird’s eye chiles,…
This dish is a Vietnamese-inspired approach to “Canard a l’Orange”, made with succulent duck legs cooked in a spicy braising liquid comprised of chicken stock, freshly-squeezed citrus juices, Thai bird’s eye chiles,…