ROAST DUCK BREASTS WITH TAMARIND-ORANGE GLAZE

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.