How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this dish ahead?

Yes, you can marinate the duck up to a day in advance.

What can I substitute for duck?

Chicken can be used as a substitute, though cooking times will vary.

Is there a vegetarian alternative?

You can marinate tofu or eggplant with the same marinade and glaze.

How can I reheat leftovers without drying them out?

Reheat in the oven covered with foil at a low temperature or gently warm in a skillet with a splash of water.

Exotic Laotian Lemongrass Tamarind Duck

Name: Exotic Laotian Lemongrass Tamarind Duck
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 whole duck; 4 stalks of lemongrass; 2 tablespoons fish sauce; 4 cloves garlic; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 1 tablespoon vegetable oil; 1/4 cup tamarind paste; 2 tablespoons honey; 2 tablespoons water; 1 teaspoon chili flakes; 1 onion; 1 inch piece of ginger; 1 lime; Fresh cilantro leaves; Sliced red chili

A Flavorful Journey in Every Bite

This dish combines the aromatic profile of lemongrass and the tangy depth of tamarind for an exquisitely exotic duck experience.

3 h 30 min
4
Advanced

Ingredients

Duck Marinade

1 whole duck

about 4-5 lbs

4 stalks of lemongrass

finely chopped

2 tablespoons fish sauce

4 cloves garlic

minced

2 tablespoons soy sauce

1 tablespoon brown sugar

1 tablespoon vegetable oil

Tamarind Glaze

1/4 cup tamarind paste

2 tablespoons honey

2 tablespoons water

1 teaspoon chili flakes

Aromatics

1 onion

quartered

1 inch piece of ginger

sliced

1 lime

halved

Garnish

Fresh cilantro leaves

Sliced red chili

Preparation

Marinating the Duck

Prep the duck

Rinse and pat dry the duck.

Make the marinade

Mix the lemongrass, fish sauce, garlic, soy sauce, brown sugar, and oil in a large bowl.

Marinate

Coat the duck thoroughly with the marinade and let it marinate in the refrigerator for at least 2 hours, ideally overnight.

Ensure the duck is completely defrosted before marinating to avoid uneven flavor absorption and pierce the skin with a fork to allow the marinade to penetrate more effectively.

Preparing the Tamarind Glaze

Combine ingredients

In a small saucepan, combine tamarind paste, honey, water, and chili flakes.

Simmer

Bring to a simmer, stirring constantly until the glaze slightly thickens.

Set aside

Remove from heat and set aside for later use.

Cooking Process

Roasting the Duck

Preheat the oven to 375°F (190°C). Stuff the duck cavity with onion, ginger, and lime, then place on a roasting rack and cook for about 2 hours.

Glazing the Duck

During the last 15 minutes, brush the tamarind glaze over the duck every 5 minutes.

Resting the Duck

Once cooked, let the duck rest for at least 15 minutes before carving.

Plating & Serving