Try this tamarind and ginger sauce to give a sweet and sour flavour to your cooked duck breasts. Serve with noodles or steamed rice and pak choi. (Serves 2)
Step By Step Instructions
- Pre-heat the oven to 180oC, Fan 160oC, Gas Mark 4.
- Score the fat on each duck breast and season well with salt, pepper, 5-spice and thyme. Place the duck breasts skin side down into a large frying pan, and place on a medium heat (without oil) and cook for about 8 minutes until the fat has rendered out and the skin has gone golden brown and crispy.
- Turn the duck breasts over briefly to seal the flesh side, and then transfer to a roasting dish and place in the oven for 8 minutes.
- Whilst the duck is roasting, pour away the fat from the frying pan and add the olive oil, garlic & ginger and cook on a medium heat stirring constantly without colouring. Add the tamarind puree, oyster sauce, fish sauce and sugar and cook until dissolved. Stir-in the stock until the desired consistency is achieved and then season to taste with salt and pepper.
- Leave the duck breasts to rest for five minutes before carving, then arrange onto a plate and drizzle with the sauce.
Serve with warm egg noodles or steamed rice.