Duck Breast with a Tamarind & Ginger Sauce

• 2 Gressingham Duck Breasts
• Salt & Pepper
• 2 garlic cloves
• 2cm fresh ginger
• 1 tbsp tamarind purée
• 1 tsp oyster sauce
• 1 tsp fish sauce
• 1 tbsp sugar
• 100ml duck or chicken stock

Method

1. Pre-heat your oven to 180°C, Fan 160°C, Gas Mark 4 and pat the skin of the duck breast with a kitchen towel to remove excess moisture.
2. Score the skin of each duck breast with a knife. Season both sides with salt and pepper.
3. Place the duck breasts skin side down in a hot non-stick pan on a medium heat (without oil) for 5 minutes or until golden brown. Pour off the fat regularly and seal the other side for 1 minute.
4. Place the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. Cook for 15-18 minutes, depending how you like your duck cooked. Whilst the duck is in the oven, continue by preparing the sauce.
5. Using the duck pan, pour away the fat, leaving 1 tbsp. Finely chop the garlic and ginger, then cook on a medium heat stirring constantly without colouring for 5 minutes.
6. Add the tamarind purée, oyster sauce, fish sauce and sugar. Cook until dissolved, then stir in the stock to achieve desired consistency and bring to the boil.
7. When the duck is cooked, rest for 5 minutes before carving.