Duck with Tamarind Sauce
Duck with Tamarind Sauce

Ingredients

Method

  • 3 tbsp oil
  • 1 onion, chopped
  • 3 grated garlic cloves
  • 20g ginger, grated
  • 1 red chilli, sliced
  • 2 tsp garam masala
  • 1⁄2 turmeric
  • 1 tbsp tomato puree
  • 2 tbsp tamarind paste
  • 1⁄2 tsp salt
  • 1⁄2 tsp sugar
  • 2 tbsp oil
  • 2 duck breasts, skin removed and cut into cubes
  • Salt and pepper
  • 1 spring onion, sliced
  • Make your sauce by heating 2 tbsp of oil in a frying pan, and gently frying the ginger, onion and garlic for 8 minutes to soften. Add the rest of the oil along with the chilli and spices. Cook for 2 minutes, then stir in the tomato puree, tamarind paste, salt and sugar. Cook for 2 more minutes, then add 200ml of water and bring to the boil. Simmer for 5 minutes, stirring occasionally, then blend with a stick blender until smooth. Season, and set aside.
  • For the duck, heat the oil in a frying pan and stir fry the meat for 3 minutes. Add the sauce to the duck and simmer for 3 minutes more, then scatter with spring onion and serve with rice.
20 mins
2 serving
This recipe pairs perfectly with the Mt Edward TED Pinot Noir 2018 from Central Otago, New Zealand.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box