Duck in Tamarind Sauce
Vit sot tom
4 boned duck breasts with skin
2 table spoon oil
150ml home made chicken stock
1 tea spoon Vietnamese fish sauce
1 tea spoon five spice powder
Juice of 2 young coconuts
20 grams tamarind
50 grams sliced ginger
Pinch of sugar
Pinch of pink pepper
30 crushed peanut for garnishing
4 sprigs of holy basil
Using a mortar and pestle, pound the shallots, garlic, salt and sugar to paste. Add the five spice powder, a pinch of pepper, the fish sauce and 2 tablespoon of the prepared chicken stock; stir. Marinate the duck breast in this mix for at least 30 minutes.
Put the tamarind to soften in 120 ml of hot water. In a heavy based pan with a lid, heat the oil over medium heat, remove duck breasts from the marinade and fry until nicely browned on all sides. Remove excess oil from pan.
Pour the coconut water over duck breast and bring to the boil. This will reduce the strong gamey taste. Add sliced ginger together with the reserved marinade and chicken stock, bring to a boil, lower heat and cook for 15 minutes.
Add the strained tamarind liquid and slice carrot. Continue cooking until duck is tender and carrot is cooked. Season with salt and pepper to taste. Remove the duck and slice into smaller pieces; place on the serving plate. Spoon sauce over and around duck, arrange carrot slices attractively.
Garnish duck with sprinkling of crushed peanuts and sprig of holy basil.
Serve with rice or baguette.
Pair well with our full bodied WATERSTONE Cabernet Sauvignon 2000 Napa Valley, aged in small barrel for 23 months. Aromas of leather, cigar, smoky vanilla & ripe currants are noticeable immediately. A velvety finish of soft tannins and classic flavors is just perfect for our duck dish.