Save to your scrapbook
Roast Tamarind Duck
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Poaching the duck in stock allows its fat to render out without overcooking. A final blast in a very hot oven produces a crisp skin. Serve with braised greens and pan-fried noodles.
Serves: 4
This recipe was first published in Thu Mar 01 00:00:00 GMT 2001.
Average user rating