|
Tamarind
Glazed Duck Breast with
Fried Rice Fritters
Serves
Four
Tamarind
Glazed Duck Breast
Ingredients
|
2
ea. 12-oz.
|
Whole
Skin-On Duck Breasts, trim excess fat
|
|
4
oz.
|
Tamarind
Paste
|
|
8
oz.
|
Balsamic
Vinegar
|
|
2
oz.
|
Shiitake
mushrooms, stemmed
|
|
4
oz.
|
Bok
Choy, bias cut
|
|
2
oz.
|
Red
Bell Pepper, julienne
|
|
2
oz.
|
Red
Onion, julienne
|
|
1
clove
|
Fresh
Garlic, peeled, crushed
|
|
8
oz.
|
Duck
stock or Chicken Broth
|
|
to
taste
|
Kosher
Salt
|
|
1/2
cup |
Scallion
Greens, chiffonade
|
|
½ cup
|
Scallion Greens,
chopped
|
Directions
Add
balsamic vinegar and tamarind paste to a sauce pan and reduce
by half. Process in blender and push through sieve to remove
solids. Reserve mixture.
Season
duck breast with salt and pepper. Place skin side down in a
sauté pan over medium heat. Cook slowly on skin side pouring
off fat as it collects in the pan. Continue cooking until
skin is crisp, 10-20 minutes. Add 2 oz. of tamarind mixture
to sauté pan with duck breasts, which are still on their
skin side and have not been turned. Reduce mixture au
sec. Turn over duck breast and repeat with 2 oz. tamarind
mixture. Remove duck breast to warm plate to rest.
Turn
heat to high and return 1-2 oz. of reserved duck fat to the
sauté pan. When pan begins to smoke, add shiitake mushrooms,
bok choy, peppers, onions and garlic. Stir fry 30 seconds to
one minute. Deglaze pan with two ounces of stock. Reduce
au-sec. Arrange vegetables on the center of four plates.
Return to heat and add remaining stock and reduce by half.
Adjust seasoning with Kosher salt.
Slice
duck breast on the bias. Place half of one breast on the
vegetables of each plate. Pour reduced stock around the
vegetables and garnish with red onion fan (optional),
scallion chiffonade and remaining tamarind balsamic glaze.
Serve with Fried Rice Fritters.
Fried
Rice Fritters
|
1 cup
|
Jasmine
Rice
|
|
2¼ cup
|
Water
|
|
½ cup
|
White
Balsamic Vinegar
|
|
1 oz.
|
Fish
Sauce
|
|
2 tsp.
|
Salt
|
|
15 strips
|
Bacon -
par cooked
|
Directions
Bring
water to boil in a saucepan with a tight fitting lid. Add rice.
Return to a boil, replace lid and turn heat off. Let stand 20
minutes before opening the lid. Then add salt, fish sauce and
vinegar. Let cool. Wet
hands and form into balls. Wrap with bacon. Finish cooking bacon
in 350° oven.
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