Tamarind Glazed Duck Breast With Thai Red Curry Tamale Green Papaya And Corn Salsa
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
55
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Cumin Seed1 tsp
Coriander1 cup
Shallot (sliced)4 tbsps
Garlic (chopped)2 tbsps
Galangal (finely chopped)2 tbsps
Tomato Paste1 tsp
Shrimp Paste1
Salt1 cup
Onion (chopped)1 cup
Red Curry Paste170 g
Coconut Milk3 cups
Short Grain Rice (cooked)1 cup
Green (sliced scallion)1.5 cups
Corn Kernel (grilled fresh)1 cup
Red Onion (julienned)1 cup
Green Papaya (julienned)1 cup
Cilantro (chopped)2 tbsps
Fish Sauce1 tsp
Ground CuminDirections:
1
In a small saute pan, dry roast the cumin, coriander, and pepper until fragrant, about 2 to 3 minutes and then grind into a powder
2
In a food processor, puree the shallots, garlic, lemon grass, galangal, and cilantro
3
Add the pureed chiles, tomato paste, lime juice, shrimp paste, ground spices, and blend until smooth
4
; In a heavy bottomed pot over high heat, season the duck legs with salt and pepper and sear until golden brown
5
Remove the duck legs and using the same pot, saute the onions until they are translucent
6
Add the curry paste to the onions and cook over medium heat for 4 minutes
7
Add the coconut milk and simmer for another 2 minutes
8
Return the duck legs to the pot and fill with enough water to just cover the duck
9
Bring to a simmer and cook for 1 1/2 to 2 hours until the meat falls off the bone
10
Remove from heat and when cool, pick all of the meat off the bones and add only the meat to the remaining broth
11
In a large mixing bowl, combine the duck broth, rice, scallions, and red bell pepper
12
Season with the salt and pepper
13
Lay a banana leaf shiny side down, and place about 1 cup of the rice mixture in the center of the leaf
14
Fold the ends over the rice to form a sealed packed
15
Continue making the tamales
16
Using a wok or a double boiler, steam the tamales until the rice is very hot, about 10 to 15 minutes
17
In a large mixing bowl, combine the corn, red onion, papaya, tomatoes, cilantro, lime juice, fish sauce, cumin, salt and pepper
18
Allow the mixture to sit for about 1 hour for the lime juice to soften the papaya
19
TAMARIND GLAZE: 1 cup tamarind paste 1/4 cup sliced shallots 2 tablespoons garlic, chopped 1/2 cup lemon grass, sliced 2 Kaffir lime leaves 2 Thai bird chiles 1/2 cup crushed rock sugar 1 tablespoon whole cumin seed, toasted 2 quarts chicken stock or water Salt and pepper, to taste In a medium, non-reactive pot, combine the tamarind paste, shallots, garlic, lemon grass, Kaffir lime leaves, Thai bird chiles, rock sugar, cumin seed, water, salt and pepper
20
Simmer lightly for about one hour until the glaze is thick and syrupy
21
Strain and season with salt
22
DUCK BREAST 4 (6 1/2-ounce) duck breasts 1 cup tamarind glaze Salt and pepper, to taste Using a sharp knife, score the duck skin, in half- inch intervals
23
Season the duck with the salt and pepper and place skin side down on a hot grill
24
Be careful of the errant flames that may flare up
25
Continuously brush the duck with the tamarind glaze as it cooks
26
Flip the duck when the skin is very golden and continue to brush with the glaze
27
Cook for about 7 minutes more for medium rare
28
Allow the duck to rest for 3 minutes before slicing
29
GARNISH: Red corn tortillas Canola oil, for frying 1 teaspoon ground cumin 1 teaspoon salt 1/4 cup sliced scallions Using a sharp knife, cut the tortilla into thin strips
30
Fill a fryer or medium heavy pot 1/3 full with oil and heat over high heat to 350 degrees
31
Add the tortillas and fry until crispy
32
Drain on paper towels and sprinkle with the cumin and salt
33
PLATING Place a hot tamale on each plate and make a cut down the center
34
Squeeze the 2 sides together, like you would to a baked potato
35
Thinly slice each duck breast and fan it out, skin side up, around each tamale
36
Place a mound of the salsa in the center between the duck and tamale, and top with the tortilla
37
Drizzle some of the remaining glaze around the plate and sprinkle with the sliced scallions
38
Wine suggestion: Bedford Thompson Cabernet Franc 1995