Spiced Duck with Tamarind Sauce

Name: Spiced Duck with Tamarind Sauce
Prep time: 50 min
Total time: 50 min
Cuisine: Jamaica
Ingredients: 2 garlic cloves, finely chopped; 1 tsp sugar; 2 tbsp cane vinegar or distilled (white) malt vinegar; 1 tbsp tamarind paste; 1 tbsp chopped fresh coriander; 80 ml/⅓ cup Red Pepper Jelly; 1 tsp five-spice powder; 2 tbsp cane vinegar or distilled (white) malt vinegar; 4 tbsp hot water; 4 duck breasts; about ½ tsp salt; 2 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

Duck is not commercially popular in the Caribbean but many people with space raise a few for themselves. In Trinidad, curried duck is a popular feature at a ‘river lime’ (riverside picnic).

This dish is quite easy to prepare and you can cook to the level of doneness you prefer.

Ingredients

For the duck breasts

4 duck breasts
2 garlic cloves, crushed
about ½ tsp salt

Americas
Jamaica
Main course
Gluten-free
Caribbean

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.
Score the duck breasts into a diamond pattern with a sharp knife, just cutting through the skin and fat but not the flesh. Then rub them all over the with garlic, salt to taste and the five-spice powder. Set