Nyonya Braised Duck (Itek Sio)
By Margarita Lee
For the duck meat:
- 4 Duck legs (thigh included)
- 3 tbsp Coriander seeds
- 1 tsp Black peppercorns
- 2 tbsp Tamarind paste
- 2 tbsp chopped Gula Melaka
- 1 tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 bulb of Garlic, chopped finely
- 6 Shallots, chopped finely
- 1 Cinnamon stick
- 4 whole Cloves
- 2 pcs Star anise
- 400ml Water
- Salt and sugar to taste
- Wash the duck and pat dry. Cut through the joint to separate the leg and the thigh.
- Dry roast the coriander seeds and peppercorns in a pan for about five minutes until golden and fragrant. Then, ground the herbs into a powder using a coffee grinder or a mortar and pestle – this is the spice powder.
- Rub the duck with Ingredients A and the spice powder. Refrigerate and allow the duck to marinate overnight.
- In a non-stick pan, fry the duck pieces skin side down to render the fat. Then, fry the other sides until lightly browned. Remove from pan and set aside.
- In the same pan, sauté́ Ingredients B until aromatic.
- Add in the duck pieces, then stir and coat the duck with the paste. Keep stirring for one minute, add 400mL of water and bring to a boil. Following this, cover the pan with a lid and turn down the heat to low and simmer.
- Braise the duck for around 40 minutes or until tender. Remember to stir every 10-15 minutes.
- When the duck is tender and cooked, switch the heat to high, then keep stirring until the sauce has thickened and reduced.
- Season with salt and sugar to taste.
- Garnish with coriander before serving.
Check out more of Margarita’s recipes on her FB @ Umummy Food