Tamarind and Apricot Glazed Duck Breast

Tamarind and Apricot Glazed Duck Breast
4 servings




The Tamarind and Apricot Glaze

tsp cumin cloves
tsp ginger, finely chopped
cinnamon sticks
piece star anise
tsp large red chili, minced
stalks stalk lemongrass, bruised
kaffir lime leaves
1 ½
cup tamarind water (available in Chinese supermarkets)
cup dried apricots
cloves garlic
cup apricot puree
Juice of one lime
Fresh coriander leaves

The Duck Breast

Muscovy duck breasts
Sea salt and black pepper to season


Step 1

Place all the aromatics in a deep skillet pan on medium heat and toast until the oils are released, approximately 5 minutes.

Step 2

Add the tamarind water, dried apricots, and garlic and bring the skillet to a low boil, cooking until the apricots are tender.

Step 3

Strain the mixture, but keep the apricots.

Step 4

With a stick blender, puree the remaining liquid, apricots, and apricot puree until smooth.

Step 5

Over low heat, reduce the puree to a glaze-like consistency, approximately 5 minutes.

Step 6

Add the lime juice and fresh coriander and serve with the duck.

Step 7

Preheat oven to 350 degrees F

Step 8

Season the breasts with sea salt and black pepper.

Step 9

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.

Step 10

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.

Step 11

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).

Step 12

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.

Step 13

Remove the breasts and let rest for 6 minutes before serving with the glaze.

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