Braised duck legs in tamarind sauce, with roasted jalapeno sweet potatoes
From “hot hot hot” by Paul Gayler
- 4 large duck legs
- 2 tbsp vegetable oil
- 6 curry leaves
- 1 tsp fenugreek seeds
- 1 red jalapeno chilli, deseeded and chopped
- 3 tbsp chopped coriander
- Salt and freshly ground pepper
For the Marinade
- 1 tbsp tamarind paste
- 1 red jalapeno chilli chopped
- 1 tbsp tomato paste
- 1 tsp salt
- 1 tbsp sugar
- 2.5cm piece of fresh root ginger chopped
- 1 garlic clove, chopped
- ½ tsp ground cumin
- 1 tsp coriander seeds
For sweet potato
- 450g orange-flesh sweet potato, peeled and cut into 2cm dice
- 4 tbsp olive oil
- 1 green jalapeno chilli, thinly sliced
Blitz together all the ingredients in a blender. Place the duck legs in a bowl, then spread over the blended spice mixture and leave to marinate for 2 hours.
Preheat the oven to 200C. Heat the oil in a heavy-based casserole. Remove the duck from the marinade and fry in the hot oil until golden all over. Add the curry leaves and fenugreek seeds and fry for 1 minute. Add the marinade and 300ml of water and mix well to from a sauce. Bring to the boil, then reduce the heat, cover and transfer to the oven. Cook for 50-60 minutes or until the duck is tender.
Meanwhile, toss the sweet potato with the oil and green chilli, season with salt and pepper and roast in the oven for 25-30 minutes, until they are well caramelized.
Remove the duck casserole from the oven, stir in the red chilli and coriander and adjust the seasoning. To serve, divide the sweet potato between 4 severing plates, top with the braised duck legs and pour over the sauce.
When placing casserole in oven cook on a lower heat of 160-170C of double the time, 2 hours. The slower you cook the dish the more it enhances the duck flavour