MENU
 
 
 
 

  • Chino Latino Roasted Duck With Tamarind Sauce

    0 votes
    Chino Latino Roasted Duck With Tamarind Sauce
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. soy sauce
    • 1/2 c. sugar cane juice
    • 1/2 c. oil Grated zest of 1 lemon Grated zest of 1 lime
    • 2 tsp toasted cumin seeds
    • 3 x bay leaves crushed
    • 1 tsp freshly-grnd black pepper
    • 1/2 tsp hickory smoke
    • 1/2 tsp chopped garlic
    • 8 x duck breast halves - (6 ounce ea)
    • 3 can concentrated beef broth - (10 1/2 ounce ea)
    • 3 x shallots minced
    • 1/2 tsp chopped garlic
    • 1 Tbsp. oil
    • 2 c. red wine
    • 2 1/2 c. thawed frzn tamarind
    • 2 tsp molasses
    • 2 tsp brown sugar - (lightly packed) Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. For the Roasted Duck: Combine soy sauce, sugar cane juice, oil, lemon zest, lime zest, cumin seeds, bay leaves, pepper, hickory smoke and garlic in large bowl and blend well. Add in duck breasts, cover and marinate in refrigerator overnight.
    2. Drain duck. Grill over high heat, breast side first, till brown, 5 min. Turn and grill other side 2 min. Place in baking pan and roast at 500 degrees till cooked through, 20 min. Remove from oven. Serve duck breasts with Tamarind Sauce.
    3. For the Tamarind Sauce: Boil broth over medium-high heat till reduced to 4 c., about 10 min. Saute/fry shallots and garlic in oil over medium heat till soft, 1 minute. Add in wine and tamarind and boil till reduced by half, about 15 min.
    4. Add in molasses, brown sugar and broth and reduce by half till thick, 25 min. Season to taste with salt and pepper. (Makes 2 c.)
    5. This recipe yields 8 servings.

    Similar Recipes

    Leave a review or comment