TAMARIND CRISPY DUCK

Serves 2 generously

You will need:

1 tablespoon olive oil 6-8 cloves of garlic, crushed 45g ginger, grated 5 tablespoons tamarind paste 2 tablespoons fish sauce 3 tablespoons sugar 100ml chicken stock 2 duck breasts, skin on Salt 1 teaspoon five-spice Rice and coriander to serve

1

Preheat the oven to 180°C, 355°F, Gas 4. Heat the oil in a pot over a medium heat. Add the garlic and ginger, cook for a few minutes, then add the tamarind, fish sauce, sugar and stock. Boil, then simmer for about 10 minutes, until thickened.

2

Score the duck breasts and season with salt and the five-spice powder. Heat a non-stick pan over a medium heat and place the breasts skin-side down. Cook for about 8 minutes until the skin is crispy. Turn and cook for another minute, then place in the oven for 8 minutes.

4

Rest the duck for 5 minutes before slicing. Serve with the sauce, rice and fresh coriander.