Pan Seared Duck Breast With Tamarind Reduction
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Carrot (diced)1 cup
Onion (diced)1 cup
Celery (diced)2 cups
Red Wine1 tbsp
Star Anise1 bunch
Thyme1
SaltDirections:
1
Heat a Dutch oven
2
Add the butter; cook the carrots, onion, celery, and garlic for 10 minutes or until caramelized
3
Add tomatoes and cook for another 2 minutes
4
De-glaze with red wine
5
Reduce down by half and add duck stock, canela, star anise, and bay leaves
6
Cook for 30 minutes, or until the sauce is reduced by 2/3
7
At this point, add the thyme and the tamarind paste
8
Cook for 5 minutes then strain sauce through a fine mesh sieve
9
Heat a saute pan large enough to hold the two duck breasts
10
Season the duck breast with salt and pepper
11
Add it to the pan skin side down, and sear for 3 minutes
12
Place the pan in a preheated 400 degree oven for 5 minutes, or until the internal temperature of the duck is 145 degrees
13
Place 2 tablespoons of tamarind sauce on a plate
14
Slice the duck breasts on a bias and put on the plate, on top of the tamarind sauce