The most incredible tamarind duck recipe
This is the most incredible tamarind duck recipe that brings the exciting and authentic flavours of Thailand right to your own dinner table.
Ingredients
- 2 duck breasts
- 200 g of sprouting broccoli
- 100 g or ½ a cup of jasmine rice
- 400 ml or 1 ¾ cups of chicken or beef stock
- 5 teaspoon of tamarind paste
- A thumb sized piece of ginger, peeled and thinly sliced
- 10 g or ¼ cup of holy basil
- ½ of a lemongrass stalk, bashed with a knife and chopped
- 1 red chilli, de-seeded and sliced
- 2 teaspoon of nam pla, Thai fish sauce
- 1 teaspoon of soy sauce
- A dash of sesame oil
Instructions
Start with the rice
- Wash the rice in cold water a few times and drain off. Pour in fresh water to the cleaned rice in a ratio of 2:1.
- Place on a medium heat and bring to the boil. Once the pan is on the boil, turn the heat down very low and place a lid over the rice. Cook the rice until it has absorbed all the water and set aside.
How to cook the perfect duck breast fillet
- Score the ducks through the skin making sure you do not cut the flesh. Rub salt into the skins.
- Put a cold pan on the hob and place the duck breasts in skin side down. Turn on the heat to a very low setting.
- Cook for 25 minutes keeping the ducks skin side down. Apply a little pressure to the breasts to ensure the skins keep contact with the pan and regularly baste the ducks and pour off the fat that accumulates.
- After 25 minutes, remove the duck from the pan and pour out any remaining fat.
- Return the pan to the hob and turn up the heat to medium high. When the pan starts to smoke, place the breast back in skin side down for 1 minute. Turn them over and cook for 2 minutes. Turn once more on the skin side down and fry for 1 final minute. Take the ducks out of the pan and rest them on a wooden board.
Make the tamarind sauce
- In the same pan, throw in the broccoli and stir fry for 2 minutes to brown.
- Add the stock and the remaining ingredients reserving the sesame oil and some holy basil leaves for the garnish.
- Keep the heat on a medium to medium high and simmer down the sauce for 5-6 minutes until it has thickened.
- Slice the duck thinly and arrange it over the broccoli, pour over the sauce and garnish with sesame oil and a few holy basil leaves. Serve with the rice on the side.