Pan Seared Duck Breast with Tamarind Reduction

Name: Pan Seared Duck Breast with Tamarind Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 cup diced carrot; 1 cup diced onion; 1 cup diced celery; 6 peeled garlic cloves; 1 cup crushed peeled tomatoes; 2 cups red wine or port; 1 quart duck stock; 2 sticks canela; 1 tablespoon star anise; 3 fresh bay leaves; 1 bunch thyme; 1/2 cup seedless tamarind paste; 2 boneless duck breasts with skin on and pricked numerously with a sharp knife; Salt and freshly ground black pepper

Servings: persons

2 tablespoons butter
1 cup diced carrot
1 cup diced onion
1 cup diced celery
6 peeled garlic cloves
1 cup crushed peeled tomatoes
2 cups red wine or port
1 quart duck stock
2 sticks canela
1 tablespoon star anise
3 fresh bay leaves
1 bunch thyme
1/2 cup seedless tamarind paste
2 boneless duck breasts with skin on and pricked numerously with a sharp knife
Salt and freshly ground black pepper

1
Heat a Dutch oven.
2
Add the butter; cook the carrots, onion, celery, and garlic for 10 minutes or until caramelized.
3
Add tomatoes and cook for another 2 minutes.
4
De-glaze with red wine.
5
Reduce down by half and add duck stock, canela, star anise, and bay leaves.
6
Cook for 30 minutes, or until the sauce is reduced by 2/3.
7
At this point, add the thyme and the tamarind paste.
8
Cook for 5 minutes then strain sauce through a fine mesh sieve.
9
Heat a saute pan large enough to hold the two duck breasts.
10
Season the duck breast with salt and pepper.
11
Add it to the pan skin side down, and sear for 3 minutes.
12
Place the pan in a preheated 400 degree oven for 5 minutes, or until the internal temperature of the duck is 145 degrees.
13
Place 2 tablespoons of tamarind sauce on a plate.
14
Slice the duck breasts on a bias and put on the plate, on top of the tamarind sauce.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 1 cup diced carrot, 1 cup diced onion, 1 cup diced celery, and more.

Yes, Pan Seared Duck Breast with Tamarind Reduction falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!