TAMARIND DUCK Recipe

Chef Robert Oliver and Dr Jone Hawea cook a great braised duck using all local ingredients.  Here is their recipe - enjoy!

Reddy Farms is one of the 100 per cent locally owned Fijian companies involved in the breeding, raising and processing of poultry. With the support of funding from the AusAID funded Enterprise Challenge Fund, Reddy Farms introduced duck contract farming with low-income urban fringe households in the Lautoka area of Fiji and the establishment of a commercial hatchery and processing facility. The processed ducks are sold to hotels, supermarkets and restaurants, providing income to the farmers. 

Ingredients:

• 1 Whole local duck
• 1 Pineapple, cut into pieces, core removed.
• ¾ Jar of FRIEND tamarind chutney (400gm)
• 1 Cup fresh ginger, washed well and diced
• 3 Cinnamon sticks
• 4 Pieces star anise
• 2 Draunimoli leaves
• 2/3 Cup virgin coconut oil
• A few mint leaves for garnish

STEP 1: Marinate duck

Add duck to a bowl with ginger, cinnamon sticks, star anise, draunimoli leaves, pineapple and some coconut oil.

Mix marinade bowl together.

Put bowl into fridge for 4 hours. 

STEP 2: Sear the marinated duck

Add a small amount coconut oil to a hot pan.

Add duck and marinade ingredients to the pan. 

Cook until the duck skin looks roasted. 

STEP 3

When cooked, transfer ingredients to a dish.

Drain and throw away fat from the pan, keep any small pieces of marinate and duck on the pan to use for tamarind sauce.

STEP 4: Tamarind sauce 

Add cup of water to the pan.

Add tamarind and stir.

STEP 5: Braze

Add tamarind sauce to duck ingredients and braze in the oven - 190degrees for an hour and 15 minutes.

STEP 6: Serve and Garnish

Transfer duck and fruit to dish and pour left over sauce over. 

For more of Robert Oliver & Dr Jone Hawea's healthy recipes using all local and natural ingredients - check out the links above right.