Pan Seared Duck Breast with Tamarind Reduction

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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