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Braised Duck in Soy and Tamarind

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Published under: DuckSingapore

Duck braised in dark soy and tamarind
Whole Duck – 1, small (about 1 to 1 1/4 kg), cleaned, washed, dried
Coriander Powder – 1 1/2 tblsp
Black Pepper Powder – 1 tsp
Brown Sugar – 1 tblsp
Dark Soy Sauce – 2 tblsp
Tamarind Extract – 100 ml
Water – 1 1/2 litres
Oil – 2 tblsp
Onion – 1, small, finely minced
Cinnamon Stick – 1
Cloves – 4
Salt – 3/4 tsp
Coriander Leaves – 2 tblsp, chopped

1. Combine the salt, coriander powder, pepper powder, sugar and soy sauce in a bowl.
2. Rub this all over the duck and keep aside to marinate for an hour.
3. Heat oil in a large pan over medium flame.
4. Saute the onions till light brown.
5. Add the duck and cook till the skin is brown all over, turning from time to time.
6. Pour the tamarind extract and water.
7. Add cinnamon and cloves.
8. Bring to a boil and cover with a lid.
9. Simmer for 2 to 3 hours or until the duck is very tender.
10. Add more water if required.
11. Remove the duck and keep aside for 10 minutes.
12. Increase the flame to high and reduce the sauce to thick.
13. Cut the duck into bite-sized pieces and transfer to a serving plate.
14. Pour the sauce over.
15. Garnish with coriander leaves.
16. Serve.

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