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    Panfried Duck Breast with Spicy Tamarind Sauce

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    Panfried Duck Breast with Spicy Tamarind Sauce

    Sweet potato cakes are an integral part of this dish.

    Serves: 4


    • 4 free range duck breast fillets
    • 1 teaspoon fine sea salt
    • 1/4 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 or to taste
    • 30g sultantas


    1. The sauce can be made in advance. Shell the tamarind pods, pulling away their tough threads. Place in a bowl and add the water. Gently rub between your fingers, separating each fleshy stone. Leave to soak for 10 minutes then rub once again. The stones will slip away from their flesh.
    2. Set a sieve over a small pan and push the juice and pulp through. Discard the tough fibres and stones. Mix in the sugar, salt, sultanas and spices and simmer gently for 8 minutes. Remove and cool until needed. It improves if left for 30 minutes. You should make the sweet potato cakes now.
    3. Trim the duck breasts of any tough sinews and score their fat into diamonds. Add a teaspoon of fine sea salt to the five spice powder. Mix together then rub all over the ducks.
    4. Place the ducks fat side down in a frying pan and set over a low heat. As soon as the fat begins to melt, increase the heat to medium and continue to fry for about 5 minutes. Then flip them over and fry until cooked to your liking. The duck will be pink inside after 10-12 minutes. If you want the duck cooked a litle more, place them in the oven with the sweet potato pancakes for a couple of minutes, until cooked to your liking. Reheat the sauce. Serve with the potato cakes and the warm tamarind sauce.

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