Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 duck breasts in a crosshatch pattern, being careful not to cut into the meat, then season generously with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Place the seasoned duck breasts skin-side down in a cold, oven-safe skillet and render the fat over medium-low heat for 10-12 minutes until the skin is golden brown and crispy, then flip and sear the meat side for 2 minutes.

3. 3

   Transfer the skillet to a preheated oven at 200°C (400°F) and roast the duck breasts for 6-8 minutes for medium-rare, or longer to desired doneness, then remove, tent with foil, and let rest for 5 minutes.

4. 4

   Pour off excess duck fat from the skillet, leaving about 1 tablespoon, then add 2 finely minced shallots and sauté for 2 minutes until softened.

5. 5

   Deglaze the pan with 0.5 cup (120 ml) of dry red wine, scraping up any browned bits from the bottom, and reduce by half for 3-4 minutes.

6. 6

   Stir in 2 tablespoons of tamarind paste, 1 tablespoon of honey, 3 fresh thyme sprigs, and 0.5 cup (120 ml) of chicken broth, simmering the sauce for 5-7 minutes until slightly thickened.

7. 7

   Whisk in 2 tablespoons (28 grams) of unsalted butter into the sauce until melted and emulsified, then remove the thyme sprigs and taste to adjust seasoning.

8. 8

   Slice the rested duck breasts and serve immediately, spooning the tamarind and red wine reduction generously over the top.