Spicy Thai Tamarind Duck with Fresh Basil

Name: Spicy Thai Tamarind Duck with Fresh Basil
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 duck breasts; 4 cloves garlic; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 teaspoon chili flakes; 3 tablespoons tamarind paste; 2 tablespoons palm sugar; 2 tablespoons fish sauce; 1/2 cup chicken stock; 1 red chili; Juice of 1 lime; 2 tablespoons vegetable oil; 1 large onion; 1 red bell pepper; 1 cup snap peas; 1/2 cup fresh basil leaves; Cooked jasmine rice

A flavor-packed, aromatic duck dish

Experience a flavorful journey with this spicy Thai duck recipe drenched in a tangy tamarind sauce, accented with fresh basil.

2 h 30 min
4
Intermediate

Ingredients

For the Duck Marinade

4 duck breasts

skin on

4 cloves garlic

minced

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

1 teaspoon chili flakes

For the Tamarind Sauce

3 tablespoons tamarind paste

2 tablespoons palm sugar

2 tablespoons fish sauce

1/2 cup chicken stock

1 red chili

finely chopped

Juice of 1 lime

For the Stir-Fry

2 tablespoons vegetable oil

1 large onion

sliced

1 red bell pepper

sliced

1 cup snap peas

1/2 cup fresh basil leaves

For Serving

Cooked jasmine rice

Preparation

Marinating the Duck

Mix Marinade Ingredients

In a bowl, mix the garlic, soy sauce, fish sauce, brown sugar, and chili flakes.

Marinate the Duck

Rub the marinade over the duck breasts and leave to marinate in the fridge for at least 1 hour.

For more intense flavors, marinate overnight.

Bring to Room Temperature

Bring the duck to room temperature before cooking.

Preparing the Tamarind Sauce

Combine Sauce Ingredients

In a small pot, combine the tamarind paste, palm sugar, fish sauce, chicken stock, red chili, and lime juice.

Simmer Sauce

Simmer over low heat until the sauce thickens slightly, about 10 minutes.

Ensure tamarind sauce is smooth and well-strained to avoid seeds.

Cool and Adjust

Set aside to cool slightly. Adjust taste if necessary with more sugar or lime.

Prepare some sauce ahead to allow flavors to meld better.

Cooking Process

Sear the Duck

Sear the duck breasts, skin side down, in a hot pan until the skin is golden and crispy, about 6-8 minutes.

Stir-Fry Vegetables

In the same pan, add vegetable oil and stir-fry the onions, bell pepper, and snap peas until just tender.

Combine and Heat Through

Return the duck to the pan, add the tamarind sauce, and let everything heat through for an additional 5 minutes.

Plating & Serving