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


  • 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


  • 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.


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