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Ingredientes
- 2 Tbsp. butter
- 1 c. diced carrot
- 1 c. diced onion
- 1 c. diced celery
- 6 x peeled garlic cloves
- 1 c. crushed peeled tomatoes
- 2 c. red wine or possibly port
- 1 quart duck stock
- 2 stk canela
- 1 Tbsp. star anise
- 3 x fresh bay leaves
- 1 bn thyme
- 1/2 c. seedless tamarind paste
- 2 x boneless duck breasts with skin on pricked numerously
- Â Â with a sharp knife
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Heat a Dutch oven. Add in the butter; cook the carrots, onion, celery, and garlic for 10 min or possibly till caramelized. Add in tomatoes and cook for another 2 min. De-glaze with red wine.
- Reduce down by half and add in duck stock, canela, star anise, and bay leaves. Cook for 30 min, or possibly till the sauce is reduced by 2/3. At this point, add in the thyme and the tamarind paste. Cook for 5 min then strain sauce through a fine mesh sieve.
- Heat a saute/fry pan large sufficient to hold the two duck breasts. Season the duck breast with salt and pepper. Add in it to the pan skin-side down, and sear for 3 min. Place the pan in a preheated 400 degree oven for 5 min, or possibly till the internal temperature of the duck is 145 degrees.
- Place 2 Tbsp. of tamarind sauce on a plate. Slice the duck breasts on a bias and put on the plate, on top of the tamarind sauce.
- This recipe yields 2 servings, plus extra sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 728g | |
| Recipe makes 2 servings | |
| Calories 723 | |
| Calories from Fat 231 | 32% |
| Total Fat 26.02g | 33% |
| Saturated Fat 12.83g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 189mg | 63% |
| Sodium 340mg | 14% |
| Potassium 1652mg | 47% |
| Total Carbs 40.26g | 11% |
| Dietary Fiber 13.4g | 45% |
| Sugars 10.31g | 7% |
| Protein 42.86g | 69% |
