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Tamarind and Apricot Glazed Duck Breast

Tamarind and Apricot Glazed Duck Breast
YIELDS
4 servings
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Ingredients

The Tamarind and Apricot Glaze

1
tsp cumin cloves
1
tsp ginger, finely chopped
2
cinnamon sticks
4
piece star anise
1
tsp large red chili, minced
1
stalks stalk lemongrass, bruised
2
kaffir lime leaves
1 ½
cup 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
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Directions

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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