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Recipe for :

Ped Makarm - Duck with Tamarind Sauce

This recipe has been published with the permission of the Blue Elephant Cooking School in Bangkok, Thailand. This is an example of the type of dish you can learn to cook at the School.

Located in the heart of Bangkok, the Blue Elephant Cooking School is housed in a dazzling century old mansion where you can discover and experience the culinary wonders of Royal Thai Cuisine.

The Blue Elephant Cooking School has fully equipped facilities offering you the chance to put your hand to practicing Thai Cuisine. A typical day commences with a visit to the morning market. Accompanied by your instructor, you will learn to select and buy Thai ingredients for your personal cooking lesson. Classes are followed by a meal in the delightful Blue Elephant restaurant where you sample your own cooking as well as additional Thai dishes.

The rich, special sweet-and-sour tamarind sauce makes a perfect complement to lightly cooked breast of duck.


180g / 6oz lean breast of duck (magret)

For the marinade:
1 tsp coriander seeds
1 piece star anise
2.5 cm / 1 in cinnamon stick
1 clove garlic, peeled
1 coriander root and stem
2 tsp Blue Elephant Special Sauce <click here>

For the sauce:
180g / 6oz palm sugar
2 tsp fish sauce
120 ml / 4 fl oz / 1/2 cup light soya sauce
250 ml / 8 fl oz/ 1 cup tamarind sauce
3 tbsp tapioca flour

For the garnish:
1 tsp deep-fried sliced shallots
1 tsp deep-fried large dried chilli
2 tbsp spring greens (mock seaweed), deep-fried


  • To make the marinade, dry-roast the coriander seed, star anise and cinnamon. Pound them with the garlic and coriander root and stem in a mortar. Mix in The Blue Elephant Special Sauce and marinate the duck breast with the mixture for at least 1 hour, preferably overnight.
  • For the deep-fried garnishes (taking larger quantities and storing the remainder in airtight containers for subsequent use), heat the oil to 180ºC / 350ºF. Deep-fry the sliced shallots for about 2 minutes until golden-brown. Cut the chilli into 1cm / 1/2 in pieces and dip it briefly into the hot oil. Slice the spring greens finely and deep-fry for a few moments only, until crisp. When removed from the oil all these items should be drained on absorbent paper.
  • To make the sauce, bring 3 1/2 tbsp water to the boil and dissolve the palm sugar in it. Add the fish sauce and soya sauce and return to the boil. Add the tamarind sauce and simmer for 2 minutes. Meanwhile, dissolve the tapioca flour in 1 tbsp water. Add to the sauce and mix well until it thickens. Set aside and keep hot.
  • Grill the duck breast under a very hot grill for about 4 minutes on each side, until half cooked. Garnish one side of a serving dish with salad leaves. On the other side, make a bed of deep-fried mock seaweed. Cut the duck into slices and place, overlapping evenly, on the seaweed. Coat with the sauce and sprinkle over the fried shallot and chilli garnish.

Serves 1

© Blue Elephant Cooking School