Spiced Tamarind Glazed Duck with Lemongrass Rice

Instructions

1. 1

   Prepare the rice: Rinse jasmine rice thoroughly. Bruise lemongrass stalks by hitting them with the back of a knife. Tear kaffir lime leaves. In a medium saucepan, combine rice, water, bruised lemongrass, and kaffir lime leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Let stand, covered, for 5 minutes.

   ~25 min
2. 2

   Prepare the duck: Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and black pepper.

   ~5 min
3. 3

   Sear the duck: Place duck breasts, skin-side down, in a cold large skillet. Turn heat to medium-low. Render the fat slowly for about 8-10 minutes, until the skin is golden brown and crispy. Pour off excess fat as it accumulates into a heatproof container (reserve this fat for other uses).

   ~15 min
4. 4

   Finish searing: Flip duck breasts and sear the meat side for 2-3 minutes. Remove duck from skillet and set aside to rest.

   ~4 min
5. 5

   Make the glaze: In the same skillet (pour off most of the duck fat, leaving about 1 tablespoon), add finely chopped ginger and garlic. Sauté for 1 minute until fragrant. Add tamarind paste, palm sugar, fish sauce, soy sauce, chili flakes, and star anise. Stir well and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the glaze thickens and becomes syrupy.

   ~10 min
6. 6

   Glaze the duck: Return the duck breasts to the skillet and spoon the glaze over them, ensuring they are well coated. Continue to cook for another 2-3 minutes, basting frequently, until the duck is cooked to your desired doneness (internal temperature of 145°F/63°C for medium-rare).

   ~5 min
7. 7

   Serve: Remove star anise from the glaze. Slice the duck breasts. Fluff the lemongrass rice and serve it in bowls. Top with sliced duck breast and spoon the spiced tamarind glaze generously over the duck and rice.

   ~3 min