Duck Grilled with Spicy Tamarind

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.