Vietnamese Braised Duck in Spicy Orange Sauce (Vit Nau Cam)

Image of Corinne Trang
Rated 5.0 based on 2 customer reviews
Vietnamese Braised Duck in Spicy Orange Sauce (Vit Nau Cam)
Vietnamese Braised Duck in Spicy Orange Sauce (Vit Nau Cam)


Mealthy Tip

Pure rendered duck fat can be kept frozen for up to 3 months. If unused, simply reheat, cool, and freeze again. It is an excellent cooking oil. Tapioca starch doesn't thicken as much as cornstarch. It is very delicate, which is much preferred here.

Nutrition Facts

Per Serving: 347 calories; 11g fat; 54.2g carbohydrates; 12g protein; 29mg cholesterol; 1450mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 347 Calories from Fat99
% Daily Value*
Total Fat 11g 17%
Saturated Fat4g 18%
Trans Fat0.0g
Polyunsaturated Fat1.6g
Monounsaturated Fat4.7g
Cholesterol 29mg 10%
Sodium 1450mg 60%
Total Carbohydrate 54.2g 18%
Dietary Fiber3g 11%
Protein 12g
Vitamin A21% Vitamin C239%
Calcium10% Iron38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

Image of Katie Hason

Katie Hason says:

I was able to find all of the ingredients, except for cassia bark. I used cinnamon instead. I also saved the duck fat, which was a huge win for us because it's not very easy to find. This was a delicious dish, it should be on a restaurant menu!