ROAST DUCK BREASTS WITH TAMARIND-ORANGE GLAZE

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Roast Duck Breasts with Tamarind-Orange Glaze image

Categories     Duck

Number Of Ingredients 10

2 cups orange juice
1/4 cup (packed) dark brown sugar
1/4 cup soy sauce
1 tablespoon tamarind concentrate
3 cloves garlic cloves, crushed
1 slice jalapeno chile, 1/4" thick
1/8 teaspoon Chinese five-spice powder
1/2 teaspoon grated orange peel
6 pieces duck breast halves with skin
1 tablespoon olive oil

Steps:

  • Boil orange juice and sugar in heavy medium saucepan over medium-high heat until reduced to 2/3 cup, stirring often, about 12 minutes.
  • Add soy sauce, tamarind, garlic, chile, and five-spice powder.
  • Simmer over medium-low heat until reduced to generous 1/2 cup, stirring frequently, about 7 minutes.
  • Strain into small saucepan. Mix in orange peel. (Glaze can be made 1 day ahead. Cover and chill.)
  • Cut 4 small slits in skin of each duck breast. Sprinkle duck with salt and pepper.
  • Heat oil in heavy large skillet over medium heat.
  • Add duck, skin side down, and cook until fat is rendered and skin is crisp, about 11 minutes.
  • Turn and cook to desired doneness, about 4 minutes longer for medium-rare.
  • Transfer duck to work surface; let stand 5 minutes.
  • Bring glaze to simmer. Slice duck crosswise; fan on plates. Drizzle with glaze and serve.

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