Exotic Laotian Lemongrass Tamarind Duck
This dish combines the aromatic profile of lemongrass and the tangy depth of tamarind for an exquisitely exotic duck experience.
Preparation
Get these tasks done before you start cooking.
Marinating the Duck
- 1
Prep the duck
Rinse and pat dry the duck.
- 2
Make the marinade
Mix the lemongrass, fish sauce, garlic, soy sauce, brown sugar, and oil in a large bowl.
- 3
Marinate
Coat the duck thoroughly with the marinade and let it marinate in the refrigerator for at least 2 hours, ideally overnight.
Tip: 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
- 1
Combine ingredients
In a small saucepan, combine tamarind paste, honey, water, and chili flakes.
- 2
Simmer
Bring to a simmer, stirring constantly until the glaze slightly thickens.
- 3
Set aside
Remove from heat and set aside for later use.
How to Make Exotic Laotian Lemongrass Tamarind Duck
Total time: 4 h 40 min · Yields 4 servings
- 1
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.
- 2
Glazing the Duck
During the last 15 minutes, brush the tamarind glaze over the duck every 5 minutes.
- 3
Resting the Duck
Once cooked, let the duck rest for at least 15 minutes before carving.
Chef's Tips
Frequently asked questions
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.
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