Braised Duck in Soy and Tamarind brings together sweet, sour, and savory flavors in one amazing dish. I first tried cooking this at home after tasting something similar at my friend’s house. The long, slow cooking makes the duck so tender it practically melts in your mouth. The sauce is rich and complex, thanks to the mix of soy sauce, tamarind, and warm spices like cinnamon and cloves.
About the Recipe
This recipe takes simple ingredients and turns them into something special. The duck slowly cooks in a flavorful liquid until it’s super tender. The sauce reduces to create a thick, glossy coating that’s both sweet and tangy. While it takes time to cook, most of it is hands-off, letting you do other things while the duck braises.
Why You’ll Love This Recipe
First-time duck cookers, don’t be scared. This recipe is pretty forgiving. The long cooking time means you don’t have to worry about exact timing. The sauce keeps the meat moist, so it won’t dry out. Plus, the mix of flavors – sweet brown sugar, tangy tamarind, and rich soy sauce – creates a taste that’ll make everyone think you’re a pro chef.
Cooking Tips
– Pat the duck dry before marinating for better browning
– Don’t rush the browning step – it adds lots of flavor
– Keep the heat low during braising
– Check the liquid level every hour
– Let the duck rest before cutting for juicier meat
Serving and Storing Suggestions
Serves 4-6 people. Takes about 3-4 hours total, including marinating time. Serve hot with steamed rice. Leftovers keep well in the fridge for 3 days. Reheat gently in a covered pan with a splash of water.
Similar Recipes
- Soy-Glazed Chicken
- Asian-Style Braised Pork
- Tamarind Fish Curry
Nutrient Benefits
Duck meat offers protein, iron, and vitamin B12. Tamarind adds vitamin C and antioxidants. Coriander and other spices provide minerals and anti-inflammatory benefits. Though rich, this dish can be part of a balanced diet when served with vegetables.
Braised Duck in Soy and Tamarind
Ingredients
- 1 Whole Duck (small (about 1 to 1 1/4 kg), cleaned, washed, dried)
- 1 1/2 tbsp Coriander Powder
- 1 tsp Black Pepper Powder
- 1 tbsp Brown Sugar
- 2 tbsp Dark Soy Sauce
- 100 ml Tamarind Extract
- 1 1/2 litres Water
- 2 tbsp Oil
- 1 Onion (small, finely minced)
- 1 Cinnamon Stick
- 4 Cloves
- 3/4 tsp Salt
- 2 tbsp Coriander Leaves (chopped)
Instructions
- Combine the salt, coriander powder, pepper powder, sugar and soy sauce in a bowl.
- Rub this all over the duck and keep aside to marinate for an hour.
- Heat oil in a large pan over medium flame.
- Saute the onions till light brown.
- Add the duck and cook till the skin is brown all over, turning from time to time.
- Pour the tamarind extract and water.
- Add cinnamon and cloves.
- Bring to a boil and cover with a lid.
- Simmer for 2 to 3 hours or until the duck is very tender.
- Add more water if required.
- Remove the duck and keep aside for 10 minutes.
- Increase the flame to high and reduce the sauce to thick.
- Cut the duck into bite-sized pieces and transfer to a serving plate.
- Pour the sauce over.
- Garnish with coriander leaves.
- Serve.
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Frequently Asked Questions
Can I use duck breast instead of whole duck?
Yes, but reduce cooking time to about 1 hour. The meat should be tender but still slightly pink inside.
Where can I find tamarind extract?
Most Asian grocery stores carry it. Look in the sauce section or ask for help finding it.
Can I make this ahead of time?
Yes. It actually tastes better the next day. Store in the fridge and gently reheat before serving.
