Indian Duck Breast with Tamarind Jam

Tamarind Jam

• 1 tbsp rapeseed oil
• 1 onion, sliced
• 2 cloves of garlic
• 1 tbsp ginger, grated
• 1 fresh tomato, chopped
• ½ tsp turmeric
• ½ salt
• ½ chilli, finely sliced
• ½ tsp kashmiri chilli powder or paprika
• 1 tbsp tamarind paste  
• 1 tsp garam masala
• 2 tbsp fresh coriander, chopped

Duck Breasts

• 4 duck breasts
• salt and pepper to taste
• ½ tsp Kashmiri chilli powder
• 2 star anise 

Method

Tamarind Jam

1. Heat oil and fry the onion and garlic gently until they caramelise and turn a dark brown, this will take about 10-15 minutes.
2. Reduce the heat, add tomatoes, ginger, turmeric, salt, chopped chilli, chilli powder and cook down until the tomatoes and onions melt down to create a thick pulp.
3. Add the tamarind and a splash of water. Leave to cook down to create a chutney texture on a gentle heat – add a little more water if required. 
4. Once thick remove from the heat and add the garam masala. You can set this to once side and reheat to serve. 

Duck Breast

1. Heat oven to 200ºc and score the duck breast on the skin side, diagonally being careful not to go down to the flesh. Trim the edges of any excess skin.
2. Season the breasts on both sides with some salt, pepper, Kashmiri Chilli powder and place into a cold pan skin side down. Put the heat on a gentle flame and heat to render down the fat.
3. As it begins to cook add the star anise to the pan.
4. As the fat begins to reder out the skin, pour it out into a jar (keep this in the fridge to cook your roasties). Leave to render until the skin is a golden brown and crisp. Turn the breast so it's skin side up and cook for another 5 minutes in the pan.
5. Keeping it skin side up place the breast onto a baking sheet and cook for 5-6 minutes in the oven (longer if you prefer it cooked through).
6. Remove from the oven and leave it to rest for 5-10 minutes so the meat can relax. The duck will be cooked through yet be beautifully pink inside.
7. Serve with the tamarind jam.