Crispy Duck with Tamarind Sauce

Rinse and dry the duck meat and cut into fine slices.

Cut the pickled garlic into small cubes. Rinse and clean the young onion and cut it into strips about 4 cm long. Rinse the tomatoes. Remove the stalk and cut into small cubes.

Dry roast the chili peppers in a wok. Take them out and put them aside.

Peel the garlic cloves, flatten with a wide kitchen knife and cut into small cubes. Rinse the coriander sprigs, chop the root. Pluck off the leaves and chop coarsely.

Grind the coriander root, fresh garlic, half of the ginger and salt in a mortar. Rub duck meat with mixture and marinate for about 40 min.

Finely chop the remaining ginger. Heat briefly in a wok with the tomatoes, pickled garlic and 1/5 of the oil. Add oyster sauce, tamarind puree and palm sugar. Stir in the cornstarch with a tiny bit of cold water. Make briefly, then drain from wok and set aside.

Mix the flour with salt and ground pepper and turn the duck meat in it to the other side. Heat the remaining oil in the wok and roast the meat in it for about 4-8 minutes. Remove from the wok and drain on kitchen roll.

Arrange the duck meat on warm plates. Repeatedly heat the sauce and add the young onion, coriander leaves and the roasted chili peppers. Pour over the duck meat and bring to the table on the spot.

Sauce thickens

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