Slow-roast duck with sweet tamarind

Name: Slow-roast duck with sweet tamarind
Total time: 2 h 40 min
Cuisine: Chinese
Ingredients: 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

Published: October 14, 2016 at 11:57 AM

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Easy

Total time: 2 hrs and 40 mins

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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

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Make this recipe for slow-roast duck with sweet tamarind, then check out our duck Penang curry, roast duck with plum sauce, duck ragu and more duck recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal852
fat58.7g
saturates17.4g
carbs45.1g
sugars19.8g
fibre1.6g
protein35g
salt2.8g

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.

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