Duck a L'Orange Vietnamienne

Watching Rick Stein's Far East Odyssey show, I couldn't help but seek out this Vietnamese recipe. I wonder if my buddy Ari--who loathes duck a l'orange-- might come around to this twist on the original?

2.5 kg duck in pieces
50g garlic, crushed
50g. Peeled ginger, thinly sliced
1 liter freshly squeezed oj
4 tblsp fish sauce
1 tblsp granulated sugar
5 star anise
4 red birds eye chilis
2 lemongrass stalks, finely chopped
Ground black pepper
8 spring onions. White part only, plus one whole for garnish
1/2 tsp cornflour

1. Heat pot on medium to high heat
2. Add duck pieces skin side down , cook 5-6 mins until crisp/golden
3. Turn over, cook another 2 mins
4. Pour out all but 2 tblsp of fat out (save this for another dish)
5. Return pan to low heat, add garlic & ginger, cook gently til golden
6. Add oj, fish sauce, sugar, star anise, chili, lemongrass, ground black pepper
7. Return duck to pan, partially cover & simmer 1.5 hrs, turning pieces of duck over time to time
8. Cut white parts of onion in half, add to duck & cool another 30 mins til duck tender
9. Trim remain spr onion, shred lengthways (green partsy
10. Put duck in serving dish-keep warm
11. Skim excess fat off top of liqui
12. Leave to simmer vigourously until reduced and concentrated in flavor
13. Mi cornflour with 1 tsp water
14. Stir in and simmer for on minute
15. Pour over duck. Scatter with onions