Spicy Tamarind Duck with Crispy Lotus Root
This dish features succulent duck confit, slow-cooked until incredibly tender, then finished with a fiery and tangy tamarind glaze. It's served atop a bed of fragrant jasmine rice and garnished with delicate, shatteringly crisp lotus root chips for a delightful textural contrast.
Prep Time
180 min
Difficulty
Hard
Servings
4
Calories
650 kcal
Instructions
- 1
Preheat oven to 300°F (150°C).
~10 min - 2
Pat the duck legs dry thoroughly with paper towels. Season generously with salt and crushed black peppercorns.
~5 min - 3
In a large oven-safe pot or Dutch oven, place the duck legs skin-side down. Pour duck fat over the duck legs, ensuring they are mostly submerged. Add sliced ginger and smashed garlic cloves. Cover and place in the preheated oven.
- 4
Slow-cook the duck for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone. This process is called confit.
~150 min - 5
While the duck is confiting, prepare the lotus root. Peel the lotus root and slice it very thinly using a mandoline slicer or a sharp knife. Rinse the slices under cold water to remove excess starch and pat them completely dry.
~15 min - 6
Heat vegetable oil in a frying pan over medium-high heat. Fry the lotus root slices in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt.
~10 min - 7
In a medium saucepan, combine tamarind paste, palm sugar, fish sauce, lime juice, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add finely chopped Thai chilies. Cook for 5-7 minutes, until the sauce slightly thickens.
~10 min - 8
Once the duck is confited, carefully remove the duck legs from the fat. Strain the duck fat and reserve for another use. Pat the duck legs dry.
~5 min - 9
In a large skillet, heat a tablespoon of the reserved duck fat over medium-high heat. Sear the duck legs skin-side down for 3-4 minutes until the skin is golden and crispy.
~5 min - 10
Reduce heat to medium. Pour the tamarind glaze over the duck legs and cook for another 2-3 minutes, basting continuously until the duck is well coated and the glaze is sticky and caramelized.
~5 min - 11
Cook jasmine rice according to package directions or using a rice cooker. Fluff with a fork.
~20 min - 12
To serve, place a generous portion of jasmine rice on each plate. Top with a tamarind-glazed duck leg. Garnish with crispy lotus root chips and fresh cilantro.
~5 min
Tips
- For extra crispy duck skin, you can briefly broil the confited duck legs for 1-2 minutes after searing, watching closely to prevent burning.
- The duck fat from confiting can be strained and stored in the refrigerator for up to a month. It's excellent for roasting potatoes or other vegetables.
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