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    Pan Fried Duck Breast with Spicy Tamarind Sauce

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    Pan Fried Duck Breast with Spicy Tamarind Sauce

    Serves: 4


    • 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


    1. 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.
    2. 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.
    3. Trim the duck breasts of sinews and score the fat into diamonds. Mix the salt and five-spice powder and rub over the duck.
    4. 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.
    5. 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.

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