Fusion Kitchen · Dinner
Spiced Slow-Cooked Duck with Tamarind Glaze
Sri Lankan Cardamom and Clove Duck Confit
A Sri Lankan-French Occasion dish, duck legs slow-confited in their own fat with cardamom, clove, and pandan then finished in a tamarind and palm sugar glaze so the French confit silkiness and the Sri Lankan spice depth are structurally inseparable and the result is unlike anything else on the table.
$$
15 minsPrep
2 hrs 15 minsCook
2 hrs 30 minsTotal
MediumLevel
Nutrition per serving
782Calories
38gProtein
52gFat
52gCarbs
8gSugar
4gFiber
720mgSodium
95mgChol
Goes well with
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local
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international
Instructions
1
Prep
Season 2 duck legs with 1.5 tsp salt and 0.5 tsp pepper. Lightly crush 6 cardamom pods. Smash 3 garlic cloves and slice 1 thumb ginger. Tie 1 pandan leaf in a knot. For glaze: mix 2 tbsp tamarind paste, 2 tbsp grated palm sugar, 1 tbsp soy sauce, 0.5 thumb finely grated ginger, 1 finely grated garlic clove, and 3 tbsp water in a bowl.
2
Bake
Preheat oven to 140°C. Place seasoned duck legs in a snug ovenproof dish. Scatter cardamom, cloves, pandan, cinnamon stick, smashed garlic, and sliced ginger around them. Pour 300ml neutral oil over to completely submerge. Cover tightly with foil and bake 2 hours until meat pulls easily from bone when tested.
3
Reduce
Remove duck from fat, reserve 1 tbsp confit fat. Pour glaze mixture into a small saucepan over medium heat. Stir 3–4 minutes until palm sugar dissolves and glaze thickens to glossy consistency.
4
Crisp
Heat reserved confit fat in a wide frying pan over high heat. Place duck skin-side down, press firmly with spatula, cook 4–5 minutes without moving until skin is deeply golden and shatteringly crisp. Flip and cook 1 minute.
5
Glaze
Brush tamarind glaze generously over duck skin. Cook 1 minute until glaze caramelises. While duck rests, char 2 halved pak choi heads in the same pan with 1 tsp sesame oil, 2–3 minutes per side, until edges blacken.
6
Plate
Set steamed jasmine rice on plates. Top with glazed duck leg. Arrange charred pak choi alongside. Scatter 1 tsp toasted sesame seeds and 10g fresh coriander over the top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 x 280g (9.9 oz) duck legs
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper
- 6 cardamom pods
- 4 whole cloves
- 1 pandan leaf
- 1 cinnamon stick
- 4 garlic cloves
- 1 thumb fresh ginger
- 300ml (1 1/4 cup) neutral oil
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tbsp soy sauce
- 0.5 thumb fresh ginger
- 45ml (1/4 cup) water
- 360–440g (12.7–15.5 oz) steamed jasmine rice
- 2 heads pak choi
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 10g (small handful) fresh coriander