Duck Breast with a Tamarind & Ginger Sauce
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.
- 2 Gressingham Duck Breasts
- Salt & Pepper
- 1 tbsp 5-spice
- 1 tbsp thyme
- 1 tbsp Olive oil
- 2 tbsp Chopped garlic
- 4 tbsp Diced ginger
- 6 tbsp Tamarind puree
- 2 tbsp Oyster sauce
- 2 tbsp Fish sauce
- 4 tbsp Sugar
- Ground black pepper
- 100ml Duck or Chicken Stock
- 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.