Spicy Tamarind & Lemongrass Braised Duck with Crispy Shallots

Instructions

1. 1

   Prepare the tamarind base: Soak the tamarind paste in 100ml of warm water for 10 minutes, then strain through a fine-mesh sieve to extract the pulp. Discard solids.

   ~15 min
2. 2

   Prepare aromatics: Bruise the lemongrass stalks and slice thinly. Peel and thinly slice the galangal. Finely chop the garlic. Finely slice the bird's eye chilies (seeds removed for less heat).

   ~5 min
3. 3

   Sear the duck legs: Pat the duck legs dry. Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Sear the duck legs on all sides until golden brown. Remove from pot and set aside.

   ~10 min
4. 4

   Sauté aromatics: Add the remaining vegetable oil to the pot. Add the bruised lemongrass, sliced galangal, chopped garlic, and sliced chilies. Sauté for 2-3 minutes until fragrant.

   ~3 min
5. 5

   Build the braising liquid: Return the duck legs to the pot. Add the tamarind pulp, kaffir lime leaves, palm sugar, fish sauce, and 500ml of water. Bring to a simmer.

   ~2 min
6. 6

   Braise the duck: Cover the pot and reduce heat to low. Simmer gently for 1.5 to 2 hours, or until the duck is very tender and falling off the bone. Flip the duck legs halfway through braising.

   ~120 min
7. 7

   Crisp the shallots: While the duck is braising, thinly slice the shallots. Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Fry the shallots until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

   ~15 min
8. 8

   Finish the sauce: Once the duck is tender, remove the duck legs from the pot. Increase the heat to medium and reduce the braising liquid by about one-third, until slightly thickened. Adjust seasoning with more fish sauce or palm sugar if needed.

   ~10 min
9. 9

   Serve: Return the duck legs to the sauce to warm through. Serve the duck legs with the sauce spooned over. Garnish generously with crispy fried shallots and chopped cilantro.

   ~1 min