Char-grilled Duck
This historically highly rustic Thai dish is a very quick stir-fry with Thai chilli jam, normally accompanied with Thai vegetables and rice
Ingredients
- 200g duck breast
- 2tbsp tamarind sauce
- 1 handful kai-lan (Chinese broccoli) or pak choi
For the marinade
- 5tbsp light soy sauce
- 2tbsp dark soy sauce
- 2½tbsp sugar
- 3tbsp honey
- 3pcs pounded coriander roots
- 1pinch white pepper
For the sauce
- 100ml tamarind concentrate
- 8tbsp sugar
- 1tsp salt
- 4tbsp fish sauce
Sweet and sour slices of char-grilled duck on kai lan or pak choi served with tamarind sauce.
Clean and trim the duck and slice into pieces about 1½cm thick.
Marinate the duck in the prepared sauce for at least 6 hours or more to absorb the flavour in the refrigerator.
Barbecue or grill the duck pieces until thoroughly cooked only turning once.
Sauté or blanche kai-lan or pak choi and arrange on the plate in a line for cooked duck to rest on.
Once the duck is cooked, arrange this neatly on the prepared kai-lan or pak choi and pour the tamarind sauce on top of the grilled duck. It should taste refreshingly sweet and sour.