Duck with Tamarind Sauce
Duck with Tamarind Sauce



  • 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

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