Spicy Tamarind Glazed Duck with Crispy Shallots

Instructions

1. 1

   Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season the duck breasts generously with salt and pepper. (5 minutes)

   ~5 min
2. 2

   In a mortar and pestle or small bowl, combine the coriander seeds and cumin seeds and grind them into a coarse powder. (3 minutes)

   ~3 min
3. 3

   Finely mince the garlic and ginger. Deseed and finely chop the red chilies. (4 minutes)

   ~4 min
4. 4

   Heat 1 tablespoon of vegetable oil in the large skillet over medium-high heat. Place the duck breasts skin-side down and sear for 6-8 minutes, until the skin is golden brown and crispy. Flip and sear the other side for 2-3 minutes. Remove duck from skillet and let it rest for 10 minutes before slicing into bite-sized pieces. Reserve the rendered duck fat in the skillet. (15 minutes)

   ~15 min
5. 5

   While the duck rests, add the remaining 2 tablespoons of vegetable oil to a small saucepan over medium heat. Add the thinly sliced shallots and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. (5 minutes)

   ~5 min
6. 6

   In a medium bowl, whisk together the tamarind paste, soy sauce, brown sugar, minced garlic, ginger, chopped chilies, and ground coriander and cumin. (3 minutes)

   ~3 min
7. 7

   Return the skillet with the reserved duck fat to medium heat. Pour in the tamarind mixture and cook for 3-5 minutes, stirring constantly, until the sauce thickens into a glaze. (4 minutes)

   ~4 min
8. 8

   Add the sliced duck pieces to the skillet with the glaze and toss to coat. Stir in the lime juice. (2 minutes)

   ~2 min
9. 9

   Serve the glazed duck immediately, topped generously with the crispy fried shallots. (1 minute)

   ~1 min