- 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
- 4 duck breasts
- salt and pepper to taste
- 2 star anise
- Heat oil and fry the onion and garlic gently until they caramelise and turn a dark brown, this will take about 10-15 minutes.
- 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.
- Add the tamarind and a splash of water. Leave to cook down to create a chutney texture. Leave to cook down on a gentle heat – add a little more water if required.
- 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.
- Season the breasts on both sides with some salt and pepper and place into a cold pan skin side down. Put the heat on a gentle flame and heat to render down the fat.
- As it begins to cook add the star anise to the pan.
- 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.
- 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).
- Remove from the oven and leave it to rest for at least 5 minutes so the meat can relax. The duck will be cooked through yet be beautifully pink inside.
- Serve with the tamarind jam.