Alex and Emily's Duck with Tamarind and Orange

Prep time: 25 mins
Cook time: 40 mins
Serves: 4


2 tsp green Sichuan peppercorns  

2 tsp salt

4 duck breasts, skin scored

1 orange, peeled, thinly sliced horizontally

1 bunch pak choy, trimmed

1 tsp sesame oil

1 tsp oyster sauce

½ tsp finely grated fresh ginger

Tamarind Sauce

1 tbs tamarind paste

2 garlic cloves, sliced

1 star anise 

1 cinnamon quill

30ml hoisin sauce 

20ml fish sauce 

60g palm sugar, grated

1 orange, thinly peeled zest

Pickled Vegetables

1 carrot, cut into julienne

½ daikon, cut into julienne

1 long red chilli, cut into julienne

250ml (1 cup) white wine vinegar

55g (¼ cup) caster sugar

1 tsp coriander seeds 


1. To make sauce, place tamarind in a saucepan over low heat and stir in remaining ingredients with 250ml (1 cup) hot water. Simmer for 25 minutes or until slightly thickened and reduced. Discard zest. 

2. To make pickled vegetables, place vegetables in a bowl. Place vinegar, sugar and coriander seeds in a saucepan over medium heat and stir until sugar dissolves. Season. Pour mixture over vegetables and set aside to cool. 

3. Dry-fry peppercorns until fragrant. Place in a mortar with salt and pound to a fine powder. Rub all over duck.

4. Preheat oven to 180C. 

5. Place duck, skin-side down, in a large deep cold frying pan over medium heat and cook for 7-8 minutes or until skin is crisp and golden. Turn and cook for 1 minute. Transfer duck to an oven tray and roast for 5 minutes or until cooked to your liking. Set aside for 5 minutes to rest. 

6. Add orange slices to same pan and cook for 1 minute on each side or until lightly caramelised. 

7. Steam pak choy until tender. Place in a bowl and toss with oil, oyster sauce and ginger. 

8. Divide duck and pak choy among serving plates. Drain pickled vegetables and place on plates with orange slices. Spoon over sauce to serve.