Pan Fried Duck Breast with Spicy Tamarind Sauce
Ingredients
-
Duck breasts
-
4 free range duck breast fillets
-
1 teaspoon fine sea salt
-
¼ teaspoon five-spice powder
-
Tamarind sauce
-
140g tamarind pods (100g shelled weight)
-
200ml warm water
-
1 tablespoon caster sugar
-
1 teaspoon salt
-
1 teaspoon garam masala
-
¼-½ teaspoon chilli powder
-
30g sultanas
Method
-
To make the sauce, shell the tamarind pods. Place the pods in a bowl and add the water. Gently rub the pulp, separating each stone. Leave to soak for 10 minutes then rub again. The stones will slip out of the flesh.
-
Set a sieve over a pan and push the juice and pulp through. Discard the fibres and stones. Mix in the sugar, salt, spices and sultanas and simmer gently for 8 minutes. Remove from the heat.
-
Trim the duck breasts of sinews and score the fat into diamonds. Mix the salt and five-spice powder and rub over the duck.
-
Place the duck breasts, fat-side down, in a frying pan over a low heat. As soon as the fat begins to melt, increase the heat to medium and fry for about 5 minutes. Flip them over and fry until cooked. The duck will be pink inside after 10-12 minutes. If you want it cooked more, put it in the oven with the potato pancakes for a couple of minutes. Reheat the sauce. Serve the duck with the pancakes and the sauce.
-
If you can't find tamarind pods (available in Waitrose) use 100g tamarind pulp, sold in Asian shops. Sweet potato pancakes are integral to this dish.
Comments
Glossary
-
Chilli
-
Chinese five spice powder
-
Duck
-
Fillet
-
Garam masala
-
Low heat
-
Melt
-
Mix
-
Pancake
-
Pulp
-
Reheat
-
Salt
-
Score
-
Sieve
-
Simmer
-
Sinews
-
Soak
-
Sugar
-
Sultanas
-
Tamarind
-
Trim
Click to rate this recipe.
This recipe was first published in Wed Mar 01 00:00:00 GMT 2000.
Average user rating