Tamarind and Apricot Glazed Duck Breast

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

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

Strain the mixture, but keep the apricots.

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

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

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

Preheat oven to 350 degrees F

Season the breasts with sea salt and black pepper.

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.

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.

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).

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.

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