Spiced duck with tamarind aubergine

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the spiced duck

  • 1 tbsp honey
  • 1 tsp soy sauce
  • 1 rosemary sprig
  • 2 duck breasts, fat scored
  • 2 tbsp sesame seeds, toasted
  • salt and freshly ground black pepper

For the tamarind aubergine

  • 5 tbsp teriyaki sauce
  • 2 tbsp tamarind
  • 2 tbsp soy sauce
  • 1 aubergine, halved and flesh scored

For the sauce

  • 2 tbsp vegetable oil
  • 2 shallots, finely chopped
  • 1 garlic clove
  • pinch Chinese five-spice powder
  • 1 small cinnamon stick
  • 1 slice fresh root ginger
  • 1 star anise
  • pinch ground coriander
  • few black peppercorns
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 300ml/10fl oz chicken or duck stock
  • 2 tbsp dried Chinese black beans, soaked to rehydrate
  • 25g/1oz butter

To garnish

  • 1 green chilli, finely chopped
  • 1 tbsp finely chopped coriander
  • 1 tbsp finely chopped red amaranth
  • aubergine skin, julienned and deep-fried (optional)
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