Pan Seared Duck Breast with Tamarind Reduction

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  • Total: 21 hr
  • Prep: 20 hr
  • Cook: 1 hr
  • Yield: 2 servings, plus extra sauce
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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


  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.