Slow Roast Duck Recipe With Tamarind

Slow-roast duck with sweet tamarind

  • 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





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


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


  • 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.

Check out our best ever Christmas recipes for 'anything but turkey' here

Dan Doherty's duck with lavender honey, and spinach, ricotta and pine nut dumplings recipe


Nutritional Information

  • Kcals 852
  • Fat 58.7g
  • Saturates 17.4g
  • Carbs 45.1g
  • Sugars 19.8g
  • Fibre 1.6g
  • Protein 35g
  • Salt 2.8g