Duck Breast in Tamarind Sauce
INGREDIENTS
4 free-range duck breast fillets
20gms each of broccoli, carrots and baby corn
FOR THE MARINADE
30gms Thai shallots cut dice
30gms fresh ginger cut dice
30gms spring onions chopped
30gms aromatic spices (coriander, anise etc)
20gms salt
1 ml Chinese wine
FOR THE SAUCE
½ gm tamarind paste
2tsp fish sauce
2tsp chili sauce
2tsp palm sauce
2tsp grounded dried chili
FOR THE GARNISH
1tsp deep-fried sliced shallots
1tsp deep-fried kaffir lime leaves chopped
1tsp deep-fried lemongrass chopped
METHOD
To make the marinade, dry-roast the coriander seed, star anise and cinnamon. Pound them with the ginger, spring onions and shallots and stem in a mortar. Mix in salt and Chinese wine and marinate the duck breast with the mixture for at least 1 hour, preferably overnight.
The sauce should be made in advance. Bring 2 tbsp water to the boil and dissolve the tamarind paste in it. Place in a bowl, add the fish sauce, chili and palm sauce and return to the boil, simmering for 2 minutes. Add the grounded dried chili to the sauce and mix well. Set aside and keep hot.
Steam the marinated duck for about 15 minutes. Then cook them in an oven at 180 degrees until cooked to your liking. Reheat the sauce. Serve duck sliced, alongside with buttered vegetables and with sauced poured over it, and sprinkle with the deep-fried garnishes.
