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1
In a small saute pan, dry roast the cumin, coriander, and pepper until fragrant, about 2 to 3 minutes and then grind into a powder.
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2
In a food processor, puree the shallots, garlic, lemon grass, galangal, and cilantro.
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3
Add the pureed chiles, tomato paste, lime juice, shrimp paste, ground spices, and blend until smooth.
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4
In a heavy bottomed pot over high heat, season the duck legs with salt and pepper and sear until golden brown.
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5
Remove the duck legs and using the same pot, saute the onions until they are translucent.
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6
Add the curry paste to the onions and cook over medium heat for 4 minutes.
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7
Add the coconut milk and simmer for another 2 minutes.
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8
Return the duck legs to the pot and fill with enough water to just cover the duck.
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9
Bring to a simmer and cook for 1 1/2 to 2 hours until the meat falls off the bone.
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10
Remove from heat and when cool, pick all of the meat off the bones and add only the meat to the remaining broth.
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11
In a large mixing bowl, combine the duck broth, rice, scallions, and red bell pepper.
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12
Season with the salt and pepper.
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13
Lay a banana leaf shiny side down, and place about 1 cup of the rice mixture in the center of the leaf.
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14
Fold the ends over the rice to form a sealed packed.
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15
Continue making the tamales.
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16
Using a wok or a double boiler, steam the tamales until the rice is very hot, about 10 to 15 minutes.
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17
In a large mixing bowl, combine the corn, red onion, papaya, tomatoes, cilantro, lime juice, fish sauce, cumin, salt and pepper.
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18
Allow the mixture to sit for about 1 hour for the lime juice to soften the papaya.
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19
TAMARIND GLAZE: 1 cup tamarind paste 1/4 cup sliced shallots 2 tablespoons garlic, chopped 1/2 cup lemon grass, sliced 2 Kaffir lime leaves 2 Thai bird chiles 1/2 cup crushed rock sugar 1 tablespoon whole cumin seed, toasted 2 quarts chicken stock or water Salt and pepper, to taste
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20
In a medium, non-reactive pot, combine the tamarind paste, shallots, garlic, lemon grass, Kaffir lime leaves, Thai bird chiles, rock sugar, cumin seed, water, salt and pepper.
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21
Simmer lightly for about one hour until the glaze is thick and syrupy.
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22
Strain and season with salt.
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23
DUCK BREAST 4 (6 1/2-ounce) duck breasts 1 cup tamarind glaze Salt and pepper, to taste
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24
Using a sharp knife, score the duck skin, in half- inch intervals.
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25
Season the duck with the salt and pepper and place skin side down on a hot grill.
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26
Be careful of the errant flames that may flare up.
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27
Continuously brush the duck with the tamarind glaze as it cooks.
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28
Flip the duck when the skin is very golden and continue to brush with the glaze.
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29
Cook for about 7 minutes more for medium rare.
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30
Allow the duck to rest for 3 minutes before slicing.
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31
GARNISH: Red corn tortillas Canola oil, for frying 1 teaspoon ground cumin 1 teaspoon salt 1/4 cup sliced scallions
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32
Using a sharp knife, cut the tortilla into thin strips.
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33
Fill a fryer or medium heavy pot 1/3 full with oil and heat over high heat to 350 degrees.
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34
Add the tortillas and fry until crispy.
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35
Drain on paper towels and sprinkle with the cumin and salt.
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36
PLATING Place a hot tamale on each plate and make a cut down the center.
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37
Squeeze the 2 sides together, like you would to a baked potato.
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38
Thinly slice each duck breast and fan it out, skin side up, around each tamale.
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39
Place a mound of the salsa in the center between the duck and tamale, and top with the tortilla.
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40
Drizzle some of the remaining glaze around the plate and sprinkle with the sliced scallions.
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41
Wine suggestion: Bedford Thompson Cabernet Franc 1995
