Chino Latino Roasted Duck With Tamarind Sauce

Recipe Ingredients

		Roasted Duck
2 cups	474ml	Soy sauce
1/2 cup	118ml	Sugar cane juice
1/2 cup	118ml	Oil
		Grated zest of 1 lemon
		Grated zest of 1 lime
2 teaspoons	10ml	Toasted cumin seeds
3		Bay leaves - crushed
1 teaspoon	5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Hickory smoke
1/2 teaspoon	2.5ml	Minced garlic
8		Duck breast halves - (6 oz ea)
		Tamarind Sauce
3		Concentrated beef broth - (10 1/2 oz ea)
3		Shallots - chopped
1/2 teaspoon	2.5ml	Minced garlic
1 tablespoon	15ml	Oil
2 cups	474ml	Red wine
2 1/2 cups	592ml	Thawed frozen tamarind
2 teaspoons	10ml	Molasses
2 teaspoons	10ml	Brown sugar - (lightly packed)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For the Roasted Duck: Combine soy sauce, sugar cane juice, oil, lemon zest, lime zest, cumin seeds, bay leaves, pepper, hickory smoke and garlic in large bowl and blend well. Add duck breasts, cover and marinate in refrigerator overnight.

Drain duck. Grill over high heat, breast side first, until brown, 5 minutes. Turn and grill other side 2 minutes. Place in baking pan and roast at 500 degrees until cooked through, 20 minutes. Remove from oven. Serve duck breasts with Tamarind Sauce.

For the Tamarind Sauce: Boil broth over medium-high heat until reduced to 4 cups, about 10 minutes. Saute shallots and garlic in oil over medium heat until soft, 1 minute. Add wine and tamarind and boil until reduced by half, about 15 minutes.

Add molasses, brown sugar and broth and reduce by half until thick, 25 minutes. Season to taste with salt and pepper. (Makes 2 cups)

This recipe yields 8 servings.

Each serving with 1 tablespoon sauce: 247 calories; 293 mg sodium; 43 mg cholesterol; 22 grams fat; 5 grams carbohydrates; 7 grams protein; 0.06 gram fiber.

Each tablespoon of sauce: 37 calories; 148 mg sodium; 0 cholesterol; 0 fat; 6 grams carbohydrates; 0 protein; 0.49 gram fiber.

Source:
The Los Angeles Times, 09-08-1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.