Pan Seared Duck Breast with Tamarind Reduction (Aaron Sanchez) |
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Prep Time: 1200 Minutes Cook Time: 60 Minutes |
Ready In: 1260 Minutes Servings: 2 |
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Ingredients:
2 tablespoons butter |
1 cup diced carrot |
1 cup diced onion |
1 cup diced celery |
6 peeled garlic cloves |
1 cup crushed peeled tomatoes |
2 cups red wine or port |
1 quart duck stock |
2 sticks canela |
1 tablespoon star anise |
3 fresh bay leaves |
1 bunch thyme |
1/2 cup seedless tamarind paste |
2 boneless duck breasts with skin on and pricked numerously with a sharp knife |
salt and freshly ground black pepper |
Directions:
1. Heat a Dutch oven. Add the butter; cook the carrots, onion, celery, and garlic for 10 minutes or until caramelized. Add tomatoes and cook for another 2 minutes. De-glaze with red wine. Reduce down by half and add duck stock, canela, star anise, and bay leaves. Cook for 30 minutes, or until the sauce is reduced by 2/3. At this point, add the thyme and the tamarind paste. Cook for 5 minutes then strain sauce through a fine mesh sieve.
2. Heat a saute pan large enough to hold the two duck breasts. Season the duck breast with salt and pepper. Add it to the pan skin side down, and sear for 3 minutes. Place the pan in a preheated 400 degree oven for 5 minutes, or until the internal temperature of the duck is 145 degrees. Place 2 tablespoons of tamarind sauce on a plate. Slice the duck breasts on a bias and put on the plate, on top of the tamarind sauce.
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