Pan Seared Duck Breast With Tamarind Reduction

Recipe Ingredients

2 tablespoons	30ml	Butter
1 cup	110g / 3.9oz	Diced carrot
1 cup	62g / 2.2oz	Diced onion
1 cup	110g / 3.9oz	Diced celery
6		Peeled garlic cloves
1 cup	62g / 2.2oz	Crushed peeled tomatoes
2 cups	474ml	Red wine or port
1		Duck stock
2		Canela
1 tablespoon	15ml	Star anise
3		Fresh bay leaves
1		Thyme
1/2 cup	118ml	Seedless 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.

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

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.