If you can find some time between making sourdough loaves and baking banana bread, I’m offering up a relatively simple duck, pea puree and tamarind sauce dish to incorporate into your lockdown lunch menus.
Here’s a nice mix by the folks at Gorilla vs Bear. Titled ‘Sunday Mix’, it feels pretty appropriate on any day of the week, given we are in what feels like a month of Sundays..
Ingredients (serves 4):
Large duck breast x 2
Pak choi x 2
Frozen peas x 600g
Shallots (finely chopped) x 2
Carrot (finely chopped) x 1
Garlic cloves (minced) x 2
Fresh ginger (grated) x 3 tsp
Star anise (crushed) x 1
Ketjap manis 50g
Tamarind paste 50g
Chicken stock 300ml
Start by salting your duck breast on the skin side. Leave to chill in the fridge for up to 5 hours.
When ready, remove the meat from the fridge and rinse under cold water. Pat dry with kitchen paper and set aside to come to room temperature.
For the sauce, fry your onion, carrot, star anise, and garlic on a medium heat until well browned. Add your ginger, stir well and lower the heat. Deglaze with your madeira, heat for 5-10 minutes until it resembles a syrup.
Add the remaining sauce ingredients, and simmer for 30 minutes. Season to taste. Remove from the heat and sieve. Keep aside and keep warm.
Place your peas in a pot of vegetable stock, and simmer for 2-3 minutes. Remove and strain the peas, and blitz to a puree. Add a squeeze of lemon. Set aside.
Place your duck breasts skin side down in a cold frying pan. Gradually increase the heat from low to medium-high over 5 minutes, slowly rendering the fat. Continue to heat for another 8-10 minutes until skin is crisp and golden, basting frequently. Turn your breast and keep the heat on medium for another 5 minutes.
Remove and leave breasts to rest for 6 minutes.
In the same pan on a high heat, cook and baste your chopped pak choi in the salty duck fat for 2 minutes. Slice your breasts in two. Serve alongside the pak choi, puree and drizzle with the sauce.