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1
In a small saucepan, combine the 1 cup of water, the unseasoned rice vinegar, mirin and sugar with 1 1/2 tablespoons of salt and bring to a boil.
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2
Add the daikon and remove the saucepan from the heat.
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3
Let stand for 1 hour.
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4
Drain, reserving 2 tablespoons of the pickling liquid.
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5
Refrigerate the pickled daikon just until chilled.
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6
Meanwhile, in a medium bowl, combine the tamarind with the 2 1/2 cups of boiling water and let soak for 10 minutes, or until it has broken up into a pulp.
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7
Mash the tamarind pulp with a potato masher and push it through a strainer set over a bowl.
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8
In a medium saucepan, heat 2 tablespoons of the vegetable oil.
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9
Add the shallot, ginger and lemongrass and cook over moderate heat until softened, about 3 minutes.
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10
Add the tamarind pulp and ground cardamom and bring to a boil.
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11
Cook the sauce mixture over moderately high heat until reduced to 3/4 cup, about 10 minutes.
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12
Add the lime juice and honey and bring to a boil.
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13
Season the tamarind sauce with salt and pepper.
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14
Heat a large skillet until very hot.
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15
Season the duck breasts with salt and pepper and add to the skillet, skin side down.
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16
Cook over moderate heat until the duck skin is deeply golden brown, about 15 minutes; pour off the duck fat as it accumulates in the skillet.
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17
Turn the duck breasts over and cook for 5 minutes longer for medium.
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18
Transfer the duck breasts to a cutting board and let rest for 5 minutes.
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19
Pour off the fat in the pan, add the tamarind sauce and bring to a boil.
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20
In a large bowl, whisk 2 tablespoons of the reserved daikon pickling liquid into the remaining 1 tablespoon of vegetable oil and season the dressing lightly with salt and pepper.
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21
Add the daikon and the dates and toss to coat.
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22
Add the spinach or tatsoi and toss again.
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23
Mound the salad on plates.
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24
Thinly slice the duck breasts on the diagonal and set them next to the salad.
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25
Drizzle with some of the tamarind sauce and pass the rest at the table.
