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Pan Seared Duck Breast With Tamarind Reduction

Type: Poultry
Courses: Main Course
Serves: 2 people

Recipe Ingredients

2 tablespoons 30mlButter
1 cup 110g / 3.9ozDiced carrot
1 cup 62g / 2.2ozDiced onion
1 cup 110g / 3.9ozDiced celery
6   Peeled garlic cloves
1 cup 62g / 2.2ozCrushed peeled tomatoes
2 cups 474mlRed wine or port
1   Duck stock
2   Canela
1 tablespoon 15mlStar anise
3   Fresh bay leaves
1   Thyme
1/2 cup 118mlSeedless tamarind paste
2   Boneless duck breasts with skin on - pricked numerously
  With a sharp knife
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Heat a Dutch oven. Add the butter; cook the carrots, onion, celery, and garlic for 10 minutes or until caramelized. Add tomatoes and cook for another 2 minutes. De-glaze with red wine.

Reduce down by half and add duck stock, canela, star anise, and bay leaves. Cook for 30 minutes, or until the sauce is reduced by 2/3. At this point, add the thyme and the tamarind paste. Cook for 5 minutes then strain sauce through a fine mesh sieve.

Heat a saute pan large enough to hold the two duck breasts. Season the duck breast with salt and pepper. Add it to the pan skin-side down, and sear for 3 minutes. Place the pan in a preheated 400 degree oven for 5 minutes, or until the internal temperature of the duck is 145 degrees.

Place 2 tablespoons of tamarind sauce on a plate. Slice the duck breasts on a bias and put on the plate, on top of the tamarind sauce.

This recipe yields 2 servings, plus extra sauce.

MELTING POT with Aaron Sanchez - (Show # MP-1B06) - from the TV FOOD NETWORK


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