Itek Sio is a Peranakan braised duck in tamarind and coriander gravy. Cooking duck can be time consuming but using a pressure cooker can reduce the cooking time to a third. To ensure a very fragrant sauce try to use freshly ground coriander. A very tasty fork tender duck with minimum preparation.
½ duck (1kg)
1 Tbsp ground coriander
3/4 tsp salt
½ tsp black pepper
1 Tbsp raw sugar
2 tsp dark soy sauce
1 Tbsp tamarind paste
1 cup water
1 Tbsp oil
½ onion (125gm)
1 cinnamon stick
1. Mix together coriander, salt, pepper, raw sugar and soy sauce. Rub all over the duck and let it marinate for at least 1 hour or overnight.
2. Knead tamarind paste with water, strain and set aside.
3. Heat oil and fry onions until soft. Put duck in to brown the skin.
4. Add the tamarind juice, cinnamon and cloves and bring to a gentle boil.
5. Lock the lid of the pressure cooker and once pressure have been reached, turn heat to low and cook for 25 minutes. Once cooked, let the duck sit in the pressure cooker on natural release.
6. Scoop up the oil floating on the surface of the gravy. Place duck skin side down and boil to reduce gravy until thick and glossy. Turn skin side up and spoon gravy over the duck.
7. Let duck rest for 10 minutes before chopping to serving pieces.
8. Pour some sauce over duck pieces and serve.
Note : If cooking without the pressure cooker more water may be required.
Recipe : Shiok Exciting Tropical Asian Flavors by Terry and Christopher Tan (adapted)