Tamarind Duck Recipe
by Sue Kira, Naturopath & Clinical Nutritionist
Prep Time : 0:15 (h:m) | Cook Time : 0:40 (h:m) | Ready In : 0:55 (h:m)
I cried while preparing this recipe. It was my husband’s fault. You’ll see why.
The savoury sweetness of tamarind with the turmeric, coriander, basil and coconut nectar makes this roast duck taste amazing. The legs are the best part of the duck, so if you can buy legs, it will be better than using the whole duck which can be quite bony in parts. The breast can be a bit dry, but still tastes nice. Gluten free, dairy free, additive free and is also a low oxalate recipe, if served with low oxalate vegetables.
- Duck: use 4 pieces of legs (best), breast or a duck cut up. Free range or organic preferable.
- tamarind paste – 2 Tbsp (30 g)
- coconut nectar – 2 Tbsp (30 g) Use maple syrup or honey if preferred
- turmeric powder – 1 tsp
- coriander/cilantro, fresh leaves – ¼ cup
- basil, leaves – 2 Tbsp
- olive oil – 1 Tbsp (20 ml)
- Pre-heat oven to 200C/400F or 20 degrees lower for fan-forced ovens.
- Place duck pieces onto a baking tray covered with parchment paper. If using a whole duck, cut into sections.
- Put coriander and basil leaves into a blender along with the tamarind puree, coconut nectar, turmeric and olive oil and combine well.
- Spoon the tamarind mixture all over the duck pieces and bake for around 40mins, or until roasted.
- Serve roast duck with steamed vegetables and any remaining sauce that may be in the baking pan.