Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pickled shallots by combining 2 tablespoons of rice vinegar, 2 tablespoons of water, and 1 teaspoon of sugar in a small bowl with one of the thinly sliced shallots, allowing them to sit for at least 15 minutes.

2. 2

   Score the skin of the 2 duck breasts in a crosshatch pattern, taking care not to cut into the meat, then season both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

3. 3

   In a separate small bowl, whisk together 2 tablespoons of tamarind paste, 1 tablespoon of grated palm sugar, 1 tablespoon of fish sauce, 2 finely minced stalks of lemongrass, 1 grated 1-inch piece of galangal, 3 minced cloves of garlic, the remaining one thinly sliced shallot, and 1 minced fresh red chili (if using) to create the glaze.

4. 4

   Place the seasoned duck breasts skin-side down in a cold pan, then turn the heat to medium-low and cook for 10-12 minutes until the skin is golden brown and crisp, rendering out the fat.

5. 5

   Flip the duck breasts over and cook for an additional 4-6 minutes for medium-rare, or longer to desired doneness, then remove them from the pan and let them rest on a cutting board for 5 minutes.

6. 6

   Drain most of the rendered duck fat from the pan, leaving about 1 tablespoon, then add the tamarind-lemongrass glaze mixture and cook over medium heat for 2-3 minutes, stirring constantly until the glaze thickens slightly.

7. 7

   Slice the rested duck breasts against the grain and arrange on plates, spooning the warm tamarind-lemongrass glaze generously over the duck and serving with the pickled shallots on the side.