Duck Breasts with Tamarind Sauce (4)

Duck Breasts with Tamarind Sauce (4)
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Duck Breasts with Tamarind Sauce (4)
Print Recipe
  1. To make the sauce place the tamarind and 200 ml warm water in a bowl and set aside for 15 minutes. Then gently rub the tamarind, separating the pulp from the stones. Strain through a coarse sieve and discard the fibre and stones.
  2. Mix in the sugar, 1 tsp of salt, garam masala, chilli powder to taste and sultanas. Simmer together gently for 8 minutes then remove from the heat.
  3. Trim the duck breast of sinews and score the skin into diamonds. Mix 1 tsp salt with the five spice powder and rub into the duck breasts.
  4. Place the duck breasts skin side down in a frying pan over a low heat. As soon as the fat in the skin begins to melt increase the heat to medium and fry for about 5 mins.
  5. Turn the duck breasts over and continue frying until cooked. The duck will be pink inside after a further 5-6 minutes but if you want it cooked more fry for 2-3 minutes longer.
  6. Reheat the sauce and serve with the duck.
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