Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 4 duck leg quarters with 2 tablespoons soy sauce, 1 tablespoon Chinese cooking wine, 1 teaspoon five-spice powder, and 1 teaspoon white pepper, then massage the marinade into the duck and let it sit for at least 20 minutes.

2. 2

   Heat 2 tablespoons neutral oil in a large clay pot or heavy-bottomed pot over medium-high heat, then carefully place the marinated duck leg quarters skin-side down and sear for 6-8 minutes until golden brown and crispy, then flip and sear for another 3-5 minutes, and remove the duck from the pot.

3. 3

   In a separate small bowl, whisk together 2 tablespoons tamarind paste, 3 tablespoons soy sauce, 2 tablespoons brown sugar, and 1 tablespoon rice vinegar until the sugar is dissolved.

4. 4

   Add 4 slices fresh ginger, 4 smashed garlic cloves, and 2 star anise pods to the clay pot, stirring for 1 minute until fragrant.

5. 5

   Return the seared duck leg quarters to the pot, then arrange 1 pound of 1-inch thick daikon radish rounds around and beneath the duck, pour the prepared tamarind sauce evenly over everything, and add 1 cup of hot water.

6. 6

   Bring the liquid to a gentle simmer, cover the clay pot with its lid, and reduce the heat to low, then braise for 75-90 minutes or until the duck is tender and easily pulls away from the bone, periodically spooning the sauce over the duck.

7. 7

   Uncover the pot, increase the heat slightly to reduce the sauce to a slightly thickened consistency for about 5-7 minutes, then garnish with 1/4 cup chopped fresh cilantro before serving directly from the clay pot.