Slow-roast duck with sweet tamarind
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
- 1 whole duckabout 1.75kg-2kg
- 200g baby pak choyhalved
- 150g basmati rice
TAMARIND GLAZE
- 4 tbsp tamarind paste
- 3 tbsp soy sauce
- 2 tbsp honey
- 3 tbsp chinese rice wine
- 1 tsp sesame oilplus 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.
