Photograph of the finished Duck Grilled with Spicy Tamarind

Vietnam · Vịt nướng me cay

Duck Grilled with Spicy Tamarind

50 min Hands-on time + 3 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck thighs Duck thighs 1.7 kg
  • Photograph of Sour tamarind Sour tamarind 240 g
  • Photograph of Chilli Chilli 20
  • Photograph of Sugar Sugar 100 g
  • Photograph of Fish sauce Fish sauce 88 ml
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Lemongrass Lemongrass 100 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Roasted peanuts Roasted peanuts 120 g
  • Photograph of Sawtooth coriander Sawtooth coriander 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak the tamarind in hot water, then strain to remove the seeds and fibers, keeping only the concentrated tamarind juice.
  2. 2 Mix tamarind juice with sugar, fish sauce, minced garlic, lemongrass, and chili peppers to make the marinade.
  3. 3 Make two incisions down to the bone on the duck's thigh and marinate for 3 hours.
  4. 4 She sets aside one-third of the marinade to make a thick sauce to brush on the end.
  5. 5 Bake at 190 degrees for 25 minutes, then brush with tamarind sauce and bake at 220 degrees for 8 minutes.
  6. 6 Because tamarind sauce is very sweet, only brush it on at the end; brushing it on too early will burn the duck's surface.

With an appliance

  • Air fryer 45 min

    Replace step 5: preheat oven to 180 degrees for 22 minutes, then brush with sauce and bake at 200 degrees for 6 minutes.

  • Charcoal grill 45 min

    Grill over charcoal, keeping the grill 18 cm above the grate, for 20 minutes; brush with tamarind sauce during the last 4 minutes.

Start cooking