Tamarind and Apricot Glazed Duck Breast
1 Ratings
- prep time 0 min
- total time 0 min
- serves 4
Ingredients
The Tamarind and Apricot Glaze1 teaspoon cumin cloves
1 teaspoon ginger, finely chopped
2 cinnamon sticks
4 pieces star anise
1 teaspoon large red chili, minced
1 stalk stalk lemongrass, bruised
2 kaffir lime leaves
1 ½ cups tamarind water (available in Chinese supermarkets)
½ cup dried apricots
2 cloves garlic
½ cup apricot puree
Juice of one lime
Fresh coriander leaves
The Duck Breast4 Muscovy duck breasts
Sea salt and black pepper to season
Directions
The Tamarind and Apricot Glaze1. Place all the aromatics in a deep skillet pan on medium heat and toast until the oils are released, approximately 5 minutes.
2. Add the tamarind water, dried apricots, and garlic and bring the skillet to a low boil, cooking until the apricots are tender.
3. Strain the mixture, but keep the apricots.
4. With a stick blender, puree the remaining liquid, apricots, and apricot puree until smooth.
5. Over low heat, reduce the puree to a glaze-like consistency, approximately 5 minutes.
6. Add the lime juice and fresh coriander and serve with the duck.
The Duck Breast1. Preheat oven to 350 degrees F
2. Season the breasts with sea salt and black pepper.
3. Score the duck breasts on the skin side by slicing the fat in a grid-like pattern. Be careful not to cut too deep, you do not want to touch the actual meat.
4. Place the breasts in a skillet pan, skin side down, with no oil in the pan over low heat. When the fat begins to render natural oils, begin to drain periodically, approximately 6 minutes.
5. Once the fat has rendered to one third of its original state place the breasts in the oven for 6 to 7 minutes (for medium rare).
6. Remove the duck breasts from the oven and, with a spoon, baste the rendered fat onto the skinless side of the breasts until they are golden, approximately 1 minute.
7. Remove the breasts and let rest for 6 minutes before serving with the glaze.