Kaffir Lime Leaf and Coconut Braised Duck with Tamarind Glaze

Instructions

1. 1

   Score the skin of the duck legs in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.

   ~5 min
2. 2

   In a large pot, heat a tablespoon of oil (or duck fat if you rendered some) over medium-high heat. Sear the duck legs, skin-side down, until golden brown and crispy, about 5-7 minutes per side. Remove duck and set aside.

   ~15 min
3. 3

   Add the sliced shallots and minced garlic to the same pot and sauté until fragrant, about 2 minutes.

   ~2 min
4. 4

   Pour in the coconut milk, add the bruised lemongrass stalks, sliced galangal, and kaffir lime leaves. Bring to a gentle simmer.

   ~5 min
5. 5

   Return the seared duck legs to the pot, ensuring they are mostly submerged in the liquid. Add the fish sauce and grated palm sugar. If needed, add a little water to cover the duck.

   ~3 min
6. 6

   Cover the pot and simmer on low heat for 2 to 2.5 hours, or until the duck is very tender and can be easily pulled from the bone. Turn the duck legs occasionally to ensure even cooking.

   ~150 min
7. 7

   While the duck is braising, prepare the tamarind glaze. In a small saucepan, combine the tamarind paste and water. Heat over medium heat, stirring until the paste dissolves. Simmer for 5 minutes, then strain through a fine-mesh sieve to remove any solids.

   ~15 min
8. 8

   Once the duck is tender, carefully remove the duck legs from the pot using a slotted spoon and place them on a baking sheet lined with parchment paper.

   ~2 min
9. 9

   Increase the heat of the braising liquid in the pot to medium-high and reduce it by about one-third, until slightly thickened and flavorful. Strain the braising liquid through a fine-mesh sieve into a bowl, discarding solids. Reserve a few tablespoons of the reduced liquid.

   ~10 min
10. 10

    Brush the duck legs generously with the tamarind glaze. Place the duck under a broiler for 3-5 minutes, or until the glaze is caramelized and slightly sticky. Watch carefully to prevent burning.

    ~5 min
11. 11

    Serve the glazed duck legs drizzled with a little of the reserved reduced braising liquid and garnished with fresh cilantro. You can also serve with steamed jasmine rice.

    ~1 min