Honey and Tamarind Glazed Duck Legs Recipe

Slow roasted honey and tamarind glazed duck legs with onions, dates, almonds and couscous.

Honey and Tamarind Glazed Duck Legs Recipe

Tamarind and Honey roast duck legs are slowly cooked with a mountain of onions flavoured by sweet dates and almonds, a dish for those who like a bit of sweetness with their savoury meals.

Course Main Course

Cuisine Modern European

Keyword sticky duck legs, tamarind and honey duck, tamarind duck, tamarind duck legs

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings Servings

Calories 727kcal

Author Brian Jones

Ingredients

2 Duck Legs
25 g Tamarind pulp 25mm or 1" Cube
25 ml Boiling Water 2 tablespoon
20 g Honey 1 tablespoon
1 teaspoon Dried Mint
½-¾ teaspoon Salt
500 g Onion 3½ Cups
50 g Blanched Almonds ⅓ Cup
75 g Pitted Dates 8-10
1 tablespoon Za'atar
175 ml Chicken Stock ¾ Cup
1 tablespoon Olive Oil

Instructions

Dry the duck legs with kitchen paper.
Place the tamarind in a small bowl and pour over the boiling water, and mash it. Allow it to sit for 10 minutes and then pass it through a fine mesh sieve.
Whilst the tamarind is soaking, cut the onions in half, peel them and then cut them into half-moon shapes around 10mm (½") thick.
Cut the pitted dates into bit-sized pieces.
Once you have pushed the tamarind through a sieve, mix it with the honey, dried mint and around half of the salt.
Pierce the skin of the duck with a sharp knife all over; you do not want to puncture the flesh, just the skin. Pay particular attention to any fatty areas of the duck.
Place the duck on a plate and pour over the tamarind mixture, and coat thoroughly.
Heat a 28cm or 11" ovenproof frying pan or skillet over a medium-high heat, and when it is hot, add the olive oil.
Throw in the onions and cook for 8-10 minutes until they begin to go golden and soften.
Add the dates, almonds, zaatar and chicken stock and give everything a stir.
Place the duck legs on top of the onions and brush over any of the remaining glaze from the plate, then transfer the pan to the oven and cook at 170°C or 340°F for 1 hour.
After 1 hour, turn up the heat to 200°C or 400°F and cook for a final 10-15 minutes.

Nutrition