Olive Magazine
Slow Roast Duck Recipe With Tamarind

Slow-roast duck with sweet tamarind

Published: October 14, 2016 at 11:57 am
loading...
  • Preparation and cooking time
    • Total time
  • Easy

This tender and sticky duck serves four and would make for a great centre pieces for a casual dinner party. Get everyone involved and carve this one on the table before you serve it up with basmati rice and pak choy

Nutrition:
NutrientUnit
kcal852
fat58.7g
saturates17.4g
carbs45.1g
sugars19.8g
fibre1.6g
protein35g
salt2.8g
Advertisement

 

Ingredients

  • 1 whole duck, about 1.75kg-2kg
  • 200g baby pak choy, halved
  • 150g basmati rice

TAMARIND GLAZE

  • 4 tbsp tamarind paste
  • 3 tbsp 
soy sauce
  • 2 tbsp honey
  • 3 tbsp chinese rice wine
  • 1 tsp sesame oil, plus more for the pak choy

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Pull any fat from the duck cavity and trim off the excess. Sit the duck on a rack over a roasting tin. Sprinkle salt all over the skin, then roast for 1½ hours.

  • STEP 2

    While the duck has its initial roasting, mix all the glaze ingredients. After 1½ hours take the duck out and brush over some of the glaze. Cook for another hour brushing a little more glaze over the duck a couple of times.

  • STEP 3

    Steam the rice and pak choy and season with salt and sesame oil. To serve, carve the duck and serve in shallow bowls with the pak choy and rice. Heat the remaining glaze with a splash of water and drizzle over.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content