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.

Serves: 2
5 mins
20 mins


  • 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


  1. Pre-heat the oven to 180oC, Fan 160oC, Gas Mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. Leave the duck breasts to rest for five minutes before carving, then arrange onto a plate and drizzle with the sauce.
  6. Serve with warm egg noodles or steamed rice.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.