Ingredients
For the Duck & Marinade:
- 2 duck breasts (skin-on)
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp palm sugar (or brown sugar)
- 2 stalks lemongrass (finely minced, tender inner part only)
- 3 cloves garlic (minced)
- 1 tsp fresh grated ginger
- 1 red chili (thinly sliced)
- 1 tbsp lime juice
For the Sauce:
- ¼ cup chicken stock
- 1 tsp cornstarch (optional, for slight thickening)
For Garnish:
- 2 shallots (thinly sliced)
- Fresh cilantro leaves
- Lime wedges
Instructions
1. Marinate the Duck
Score the duck skin in a crosshatch pattern. In a bowl, combine tamarind paste, fish sauce, soy sauce, palm sugar, lemongrass, garlic, ginger, chili, and lime juice. Coat the duck thoroughly and marinate for at least 30 minutes (preferably 2–4 hours).
2. Render & Sear (Low–Medium Heat)
Place the duck breasts skin-side down in the Nutri-stahl Large Skillet over low to medium heat (no added oil needed). Slowly render the fat for 6–8 minutes until the skin is golden and crispy. Flip and cook the other side for 3–4 minutes. Remove and set aside.
3. Build the Sauce
Drain excess fat, leaving about 1 tablespoon in the skillet. Add remaining marinade and chicken stock. Simmer gently, allowing flavors to concentrate. Stir in cornstarch slurry if a thicker glaze is desired.
4. Finish the Duck
Return the duck to the skillet, spooning sauce over the top. Cook for an additional 2–3 minutes until internal temperature reaches desired doneness (medium recommended).
5. Crispy Shallots
In a small portion of reserved duck fat, fry sliced shallots until golden and crisp. Remove and drain on paper towel.
6. Plate & Serve
Slice the duck and arrange in a white serving dish. Spoon tamarind lemongrass glaze over the top. Garnish with crispy shallots, cilantro, and lime wedges.
