Chino Latino Roasted Duck With Tamarind Sauce

By á-174942

Ingredients

• ROASTED DUCK:
• 2 cups soy sauce
• 1/2 cup sugar cane juice
• 1/2 cup oil
• Grated zest of 1 lemon
• Grated zest of 1 lime
• 2 teaspoons toasted cumin seeds
• 3 bay leaves crushed
• 1 teaspoon freshly-ground black pepper
• 1/2 teaspoon hickory smoke
• 1/2 teaspoon minced garlic
• 8 duck breast halves - (6 oz ea)
• TAMARIND SAUCE:
• 3 cans concentrated beef broth - (10 1/2 oz ea)
• 3 shallots chopped
• 1/2 teaspoon minced garlic
• 1 tablespoon oil
• 2 cups red wine
• 2 1/2 cups thawed frozen tamarind
• 2 teaspoons molasses
• 2 teaspoons brown sugar - (lightly packed)
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 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 duck breasts, cover and marinate in refrigerator overnight.

Drain duck. Grill over high heat, breast side first, until brown, 5 minutes. Turn and grill other side 2 minutes. Place in baking pan and roast at 500 degrees until cooked through, 20 minutes. Remove from oven. Serve duck breasts with Tamarind Sauce.

For the Tamarind Sauce: Boil broth over medium-high heat until reduced to 4 cups, about 10 minutes. Saute shallots and garlic in oil over medium heat until soft, 1 minute. Add wine and tamarind and boil until reduced by half, about 15 minutes.

Add molasses, brown sugar and broth and reduce by half until thick, 25 minutes. Season to taste with salt and pepper. (Makes 2 cups)

This recipe yields 8 servings.

Each serving with 1 tablespoon sauce: 247 calories; 293 mg sodium; 43 mg cholesterol; 22 grams fat; 5 grams carbohydrates; 7 grams protein; 0.06 gram fiber.

Each tablespoon of sauce: 37 calories; 148 mg sodium; 0 cholesterol; 0 fat; 6 grams carbohydrates; 0 protein; 0.49 gram fiber.