Ingredients

The Tamarind and Apricot Glaze

1 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 Breast

4 Muscovy duck breasts

Sea salt and black pepper to season

Directions

The Tamarind and Apricot Glaze

1. 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 Breast

1. 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.

See more: Dinner, Fruit, Fry, Main

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