Pan Seared Duck Breast With Tamarind Reduction

Directions

1. Heat a Dutch oven. Add in the butter; cook the carrots, onion, celery, and garlic for 10 min or possibly till caramelized. Add in tomatoes and cook for another 2 min. De-glaze with red wine.
2. Reduce down by half and add in duck stock, canela, star anise, and bay leaves. Cook for 30 min, or possibly till the sauce is reduced by 2/3. At this point, add in the thyme and the tamarind paste. Cook for 5 min then strain sauce through a fine mesh sieve.
3. Heat a saute/fry pan large sufficient to hold the two duck breasts. Season the duck breast with salt and pepper. Add in it to the pan skin-side down, and sear for 3 min. Place the pan in a preheated 400 degree oven for 5 min, or possibly till the internal temperature of the duck is 145 degrees.
4. Place 2 Tbsp. of tamarind sauce on a plate. Slice the duck breasts on a bias and put on the plate, on top of the tamarind sauce.
5. This recipe yields 2 servings, plus extra sauce.