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Itek sio (Nyonya coriander duck)
Duck legs braised in tamarind, coriander seed, shallots and dark soy until sticky and tender
Itek sio is a Peranakan braise that Nyonya cooks in Singapore make for Chinese New Year and other family feasts; duck is a celebration meat, and a rich, glossy pot of it says the household is doing well. Duck legs are rubbed with tamarind and soy, then simmered slowly with a heap of shallots and a generous amount of freshly ground coriander seed until the meat almost falls from the bone and the sauce turns thick, dark, sweet-sour and fragrant. Serve it with plain rice and a sharp sambal or pickles to cut the richness. Chef's tip: toast the coriander seeds before grinding; the warm, citrusy smell is the whole point of the dish.
- Total time
- 125 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 4 duck legsabout 1.2 kg, trimmed of excess fat
- 2 tbsp tamarind pasteseedless, mixed with 100 ml warm water
- 3 tbsp coriander seeds
- 1 tsp ground white pepper
- 12 shallotsthinly sliced
- 6 cloves garlicfinely chopped
- 1 oz palm sugar (gula melaka)grated
- 2 cups water
- ½ tsp salt
- 1 handful fresh coriander (optional)
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Method
0/7 doneStep 1: Toast 3 tbsp coriander seeds in a dry frying pan over a medium heat for 2 minutes, shaking, until fragrant and a shade darker. Grind finely in a spice grinder or mortar.
4 minStep 2: Rub 4 duck legs with 2 tbsp tamarind paste, 3 tbsp tamari (gluten-free dark soy), half the ground coriander and 1 tsp ground white pepper. Cover and marinate in the fridge for at least 30 minutes.
5 minStep 3: Put the duck skin side down in a cold, heavy casserole and set over a medium heat. Cook for 10 minutes, until the skin is golden and a good layer of fat has melted out. Lift out the duck and pour off all but 3 tbsp of the fat.
12 minStep 5: Stir in the rest of the coriander and 1 oz palm sugar (gula melaka) for 1 minute, then return the duck with any marinade, add 2 cups water and ½ tsp salt and bring to the boil.
4 minStep 6: Cover and simmer over a low heat for 1 hour, turning the legs halfway, until the meat is very tender and pulls easily from the bone.
60 minStep 7: Uncover, turn up the heat to medium and cook for 10 minutes, basting the duck, until the sauce is thick, dark and glossy. Skim off excess fat, scatter with 1 handful fresh coriander and serve.
10 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 38 g
- Carbs
- 20 g
- Fat
- 36 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does itek sio (Nyonya coriander duck) take?
- About 125 minutes in total: 25 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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