- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 30 minutes
- Effort: medium
- 4 duck breast
- 2ï¿½ tbsp vegetable oil
- 2-3 dried chillies
- 2 star anise
- 2 cm cinnamon sticks
- 4-5 sichuan peppercorns
- 1cm fresh ginger, crushed
- 2 bulbs spring onions, crushed
- 100 g jaggery, (palm sugar)
- 100 ml water
- 4-5 tbsp tamarind pulp
- 1 tbsp garlic, finely chopped
- coconut wild rice, to serve
For the marinade:
- 2 tsp coriander seeds
- 4-5 clove garlic, crushed
- 4-5 dried chillies
- 1 tsp cumin seeds
- ï¿½ tsp black peppercorns
- 1 tbsp plus 1 tsp malt vinegar
1. Combine the marinade ingredients in a blender or large pestle and mortar, and grind to a paste.
2. Place the duck breasts in a shallow dish. Pour the marinade over, turning the breasts to coat, then set aside.
3. Preheat the oven to 240°C/gas 9.
4. To make the sauce, heat 2 tablespoons of the oil in a heavy-based frying pan over medium heat. Add the chillies, star anise, cinnamon stick and Sichuan peppercorns followed by the crushed ginger and spring onion bulbs. Cook for a few seconds.
5. Add the jaggery and stir until melted, then add the water. Bring to the boil then stir in the tamarind pulp.
6. Simmer for a few minutes until slightly reduced, then pour through a sieve and set aside.
7. Put the duck breasts in a small roasting pan, skin side up. Roast for 20 minutes. Turn off the oven, loosely cover the pan with foil and leave in the oven with the door open.
8. Heat the remaining oil in another pan over medium-low heat. Add the garlic and gently fry for a few seconds until beginning to colour. Pour in the strained sauce and simmer for a few minutes.
9. Slice the duck breasts and mix with the sauce. Serve with coconut wild rice.
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