Tamarind Duck – Thai Taste

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Tamarind Duck

15 Mins

Preparation time

15 Mins

Cooking time

2

Serves

An easy Indian-inspired tamarind curry full of sweet and sour notes balancing out the rich flavour of duck.

Ingredients

1 White Onion,chopped
3 tsp Thai Taste Minced Garlic
A thumb of Ginger - Grated
1 Bird's Eye Chilli
2 tsp Garam Masala
1 tsp Turmeric
1tbsp Tomato Puree
2 tbsp Thai Taste Tamarind Paste
1 tsp Thai Taste Palm Sugar
2 Duck Breast (around 300-350g) - cubed
1 spring onion
serve with rice and roti/naan bread

Steps for cooking

1.Heat 2 tbsp of oil in a large frying pan over low heat. Fry off the onion, garlic and ginger until soften (8 mins)
2. Add a further tablespoon of oil and add the chilli, garam masala and turmeric,cooking for about 2 minutes before adding the tomatoes and tamarind puree. Season with salt and palm sugar stirring constantly. Add about 200ml of water and bring to a simmer for about 5 minutes.
3. Transfer to a food blender and blend smooth and set aside.
4. To cook the Duck, heat 2 tbsp of oil in a non-stick pan to high heat. Season the duck with salt and add to the hot pan. Stir-fry until lightly coloured on all sides (2-3 minutes). Add the sauce and bring to a simmer. Cook for 3 minutes, stirring the whole time. serve with rice and scatter over the spring onion.

Region:

Heat:

Vegetarian:

Gluten Free:

None

Medium

No

Yes

Chef’s Tips

Prepare the duck breast by removing the skin and trimming the fat and sinew.

Did you know?

Thailand shares borders with Cambodia, Loas, Malaysia and Myanmar.

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Items required for recipe

Palm Sugar (200g)

Tamarind Paste (130g)

Thai Minced Garlic Paste (114g)