Tamarind Duck
- For the Curry Sauce
- 3 tbsp oil
- 1 chopped onion
- 3 grated garlic cloves
- 20g grated ginger
- 1 red chilli, sliced
- 2 tsp garam masala
- ½ tsp ground turmeric
- 1 tbsp tomato purée
- 2 tbsp tamarind paste
- ½ tsp sea salt
- ½ tsp sugar
- For the Duck
- 2 tbsp oil
- 2 duck breasts, skin removed and cut into 2cm cubes
- Salt
- 1 spring onion, finely sliced
- Make your curry sauce by heating 2 tbsp of oil in a frying pan, and gently cooking the garlic, onion, and ginger for 8 mins to soften. Add the rest of the oil, chilli, turmeric, and garam masala, cook for 2 mins, then add the tamarind, tomato purée, salt and sugar. Cook for 2 mins more, add 200ml of water, and simmer for 5 mins. Blend with a hand blender until smooth.
- For the duck, heat the oil in a non-stick pan, and season the duck well. Stir fry for 2-3 mins or until lightly coloured all over, then add the sauce to the duck and simmer for 3 mins. Scatter with spring onion, and serve.
20 mins
2 serving