\n<\/p>\n

\nHere 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…<\/div>\n

\n<\/div>\n

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\nRecipe of the itek sio for 4 persons:<\/p>\n

Marinade:<\/span><\/b>
\n-1 can of 1.8-2kg<\/span><\/b>
\n-6 tablespoons (35g) ground coriander seeds<\/span><\/b>
\n-2 tablespoons of clear soy sauce<\/span><\/b>
\n-2 tablespoons of dark soy sauce<\/span><\/b>
\n-2 tablespoons of brown sugar<\/span><\/b>
\n-1\/2 teaspoon toasted sesame oil<\/span><\/b>
\n-salt pepper<\/span><\/b>
\n
<\/span><\/b>
\n-500g of shallots<\/span><\/b>
\n-3-4 tablespoons of tamarind pulp<\/span><\/b>
\n-2 cinnamon sticks<\/span><\/b>
\n-2 cloves<\/span><\/b>
\n-75g of palm sugar (or brown sugar)<\/span><\/b>
\n-250ml of water<\/span><\/b>
\n-salt pepper<\/span><\/b><\/p>\n

\nThe day before or in the morning (for dinner), prepare the can and marinate it. To do this, cut it into pieces…<\/i><\/div>\n

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\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
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\nTweeze the can (not laser or wax) with tweezers to remove any feathers that may have remained attached. <\/i><\/div>\n

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\n
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\nWith 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…).<\/i><\/div>\n

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\n<\/i><\/a><\/div>\n

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\nPut half of the ground coriander (3 tablespoons or 20g) in a bowl.<\/i><\/p>\n
\n
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\n <\/i><\/a><\/div>\n
\n
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\nAdd a little salt, pepper and brown sugar. <\/i><\/div>\n
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\nAdd light and dark soy sauces.<\/i><\/div>\n
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\n
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\nMix well to obtain a kind of paste. <\/i><\/div>\n
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\n <\/i><\/a><\/div>\n
\n
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\nSpread all parts of the can. <\/i><\/div>\n

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\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
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\nPut everything in a container, then strain. Then chill overnight or during the day.<\/i><\/div>\n
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\nPut a casserole dish (no need for fat) on a fairly high heat and place a few pieces of marinated meat on the skin side. <\/i><\/div>\n

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\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
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\nLet 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…<\/i><\/div>\n
\n
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\n <\/i><\/a><\/div>\n
\n
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\nMeanwhile, peel and chop the shallots. Since we want a sauce, we can mix them to go faster.<\/i><\/div>\n

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\nWhen all the meat has been grilled (not cooked!!), remove it and put in its place the shallots. Mix well.<\/i><\/div>\n

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\n<\/p>\n
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\nAdd the cinnamon and cloves. <\/i><\/div>\n
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\n <\/i><\/a><\/div>\n
\n
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\nLet the shallots cook a little and then add a little water to help the cooking.<\/i><\/div>\n

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\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
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\nAdd also the tamarind pulp and this time the 250ml of water.<\/i><\/div>\n
\nTamarind 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<\/a>. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
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\nMix well, then add the meat and the remaining ground coriander (3 more tablespoons).<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
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\nAlso add palm sugar, easily replaced by brown sugar. <\/i><\/div>\n

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\n
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\nStir 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. <\/i><\/div>\n

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\n<\/i><\/a><\/div>\n

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\nAfter one hour, the meat is cooked.<\/i><\/div>\n

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\n<\/i><\/a><\/div>\n
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\nRemove 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. <\/i><\/div>\n

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\nJust before serving, add the meat to heat everything up and serve with plain rice! <\/i><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n","protected":false},"author":1,"featured_media":51761,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[582,281],"class_list":["post-279596","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-asia-oceania-salty","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279596"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279596\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51761"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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