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: 476 calories; 11g fat; 69.2g carbohydrates; 30g protein; 29mg cholesterol; 29010mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 476 Calories from Fat 98
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 18%
Trans Fat 0.0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 4.7g
Cholesterol 29mg 10%
Sodium 29010mg 1209%
Total Carbohydrate 69.2g 23%
Dietary Fiber 3g 12%
Sugars 39.2g
Protein 30g
Vitamin A 14% Vitamin C 174%
Calcium 46% Iron 52%

* 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!