Here is a dish that does not reflect its extraordinary flavor in photos. Of course, a brown sauce is not so easy to make appetizing. But believe me when I tell you that this dish is really delicious. If you like sweet and savory tagines, then you’ll love this Peranakan dish from Singapore. What is it about? Duck (or here duck) braised in a sauce with ground coriander, shallots, tamarind pulp and palm sugar. Served with plain rice, you are sure to introduce new flavors to your guests or family…
Recipe of the itek sio for 4 persons:
-1 can of 1.8-2kg
-6 tablespoons (35g) ground coriander seeds
-2 tablespoons of clear soy sauce
-2 tablespoons of dark soy sauce
-2 tablespoons of brown sugar
-1/2 teaspoon toasted sesame oil
-500g of shallots
-3-4 tablespoons of tamarind pulp
-2 cinnamon sticks
-75g of palm sugar (or brown sugar)
-250ml of water
The day before or in the morning (for dinner), prepare the can and marinate it. To do this, cut it into pieces…
Tweeze the can (not laser or wax) with tweezers to remove any feathers that may have remained attached.
With a good knife, cut the duck like a cooked chicken: wings, legs, breast (actually breast). Then cut the carcass in two (hence the interest of a good knife…).
Put half of the ground coriander (3 tablespoons or 20g) in a bowl.
Add a little salt, pepper and brown sugar.
Add light and dark soy sauces.
Mix well to obtain a kind of paste.
Spread all parts of the can.
Put everything in a container, then strain. Then chill overnight or during the day.
Put a casserole dish (no need for fat) on a fairly high heat and place a few pieces of marinated meat on the skin side.
Let cook for one or two minutes on each side to brown on all sides. Do the same with the remaining meat. Be careful not to burn the bottom of the casserole…
Meanwhile, peel and chop the shallots. Since we want a sauce, we can mix them to go faster.
When all the meat has been grilled (not cooked!!), remove it and put in its place the shallots. Mix well.
Add the cinnamon and cloves.
Let the shallots cook a little and then add a little water to help the cooking.
Add also the tamarind pulp and this time the 250ml of water.
Tamarind can be found in ready-to-use pulp in Asian grocery stores. You can see a picture of the brand I use in my massaman curry recipe HERE.
Mix well, then add the meat and the remaining ground coriander (3 more tablespoons).
Also add palm sugar, easily replaced by brown sugar.
Stir well, try to place the meat under the juice, close the lid, lower the heat and leave for a good hour, stirring from time to time.
After one hour, the meat is cooked.
Remove the meat except for the carcass and continue cooking for a good half hour over moderate heat. You can obtain the sauce you want: thick or more fluid (just add a little water). Taste and adjust the seasoning.
Just before serving, add the meat to heat everything up and serve with plain rice!