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
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.
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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