Mentioning to duck, you may definitely think about Peking Duck, but today let’s try something new with fried duck in tamarind sauce.
- A duck (around 1.5kg)
- Tamarind: 100g
- Ginger: 20g
- White wine: 25ml
- Garlic: 20g
- Cooking oil, cashew oil, chili, tomatoes, herb, lactuca sativa, salt, sugar, MSG, and fish sauce.
Step 1: Prepare the ingredients in details:
– Remove all viscera and pedicures of the duck, wash duck carefully with salt and wipe off until dry.
– Seasonings: add crushed ginger, white wine, 1 teaspoon of MSG, 1/2 teaspoon of salt, 1/4 teaspoon of sugar into a mixture.
Step 2: Press the marinade into the duck, rub all around the duck (up and down) and wait for 20 minutes.
Step 3: Steamed the marinated duck in 1 hour until cooked. While steaming, add 1/4 teaspoon of salt and 1/4 teaspoon of MSG into the pot.
Step 4: Put a lot of oil into the pan and boil. Reeve 2 chopsticks into the armpit of duck to dip the duck into the pan of oil. Keep the duck by one hand while ladle oil to pour down all the meat by another hand until golden brown crispy. Wait for around 20 minutes for cool down to chop the duck into bite-size rectanlge pieces.
Step 5: Tamarind sauce: 2 teaspoon of tamarind juice, 1 tablespoon of rice with Gac fruit, 1/2 teaspoon of cashew oil, 3 teaspoon of MSG, 4 teaspoon of sugar and 1 teaspoon of salt into a combination.
Put cooking oil into the pot and saute garlic until golden brown and good smell. Put the mixture above into the pot and stir over the low heat. While stirring, add 1/2 small bowl of fish sauce. Keep cooking until gelatinous and sweet-and-sour taste. There your tamarind sauce is.
Step 6: Move the chopped duck to a plate, baste the sauce all over the meat. Use the chili, tomatoes, herb and lactuca sativa to garnish.