Indian Duck Breast with Tamarind Jam
A dish I created when I was hosting a fusion evening at a local French restaurant exploring the flavours from the Pondicherry region in India. In 1670 the South Eastern coast was home to the arrival of the French where Pondicherry remained under French rule until 1954.
This dish is an amalgamation of all that is French with a little gentle Indian spicing so the flavour of the scallops really comes through. I am very proud of this dish and think it makes an amazing starter especially if you are trying to impress someone.
|Typical values*||per Serving|
|of which saturates (g)||0.5|
|of which sugars (g)||0.5|