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 Breast4 Muscovy duck breasts
Sea salt and black pepper to season
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 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.
