Receta Chino Latino Roasted Duck With Tamarind Sauce

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Raciónes: 8

Ingredientes

Cost per serving $7.59 view details
  • 2 c. soy sauce
  • 1/2 c. sugar cane juice
  • 1/2 c. oil Grated zest of 1 lemon Grated zest of 1 lime
  • 2 tsp toasted cumin seeds
  • 3 x bay leaves crushed
  • 1 tsp freshly-grnd black pepper
  • 1/2 tsp hickory smoke
  • 1/2 tsp chopped garlic
  • 8 x duck breast halves - (6 ounce ea)
  • 3 can concentrated beef broth - (10 1/2 ounce ea)
  • 3 x shallots minced
  • 1/2 tsp chopped garlic
  • 1 Tbsp. oil
  • 2 c. red wine
  • 2 1/2 c. thawed frzn tamarind
  • 2 tsp molasses
  • 2 tsp brown sugar - (lightly packed) Salt to taste Freshly-grnd black pepper to taste

Direcciones

  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 in duck breasts, cover and marinate in refrigerator overnight.
  2. Drain duck. Grill over high heat, breast side first, till brown, 5 min. Turn and grill other side 2 min. Place in baking pan and roast at 500 degrees till cooked through, 20 min. Remove from oven. Serve duck breasts with Tamarind Sauce.
  3. For the Tamarind Sauce: Boil broth over medium-high heat till reduced to 4 c., about 10 min. Saute/fry shallots and garlic in oil over medium heat till soft, 1 minute. Add in wine and tamarind and boil till reduced by half, about 15 min.
  4. Add in molasses, brown sugar and broth and reduce by half till thick, 25 min. Season to taste with salt and pepper. (Makes 2 c.)
  5. This recipe yields 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 437g
Recipe makes 8 servings
Calories 528  
Calories from Fat 169 32%
Total Fat 19.04g 24%
Saturated Fat 2.61g 10%
Trans Fat 0.4g  
Cholesterol 36mg 12%
Sodium 4185mg 174%
Potassium 929mg 27%
Total Carbs 67.59g 18%
Dietary Fiber 4.3g 14%
Sugars 58.14g 39%
Protein 16.6g 27%
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