Duck with tamarind, cashew and fig

In honour of International Women’s Day, we have chosen to share with you a delicious duck recipe from New Zealand born Chantelle Nicholson, chef-patron of Tredwells in London


Duck with tamarind, cashew and fig
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
PLEASE NOTE: 12 hours is needed to soak the cashew nuts for the cashew butter. Otherwise, cashew butter can be purchased separately.
Ingredients
  • EQUIPMENT:
  • sous vide and vacuum pack bags
  • FOR THE DUCK AND MEAT BRINE
  • 4 duck breasts
  • 1l water
  • 70g salt
  • ¼ tsp each white peppercorns, coriander seeds and fennel seeds
  • 4 sprigs of thyme
  • 2 bay leaves
  • FOR THE TAMARIND SAUCE
  • 2tbsp vegetable oil
  • 2 carrots, peeled and sliced
  • 4 shallots, peeled and sliced
  • 1 bulb of garlic, halved horizontally
  • 100g fresh ginger, peeled and sliced
  • 3 star anise
  • 200 ml each red wine and Madeira
  • 50ml soy sauce
  • 200g tamarind concentrate
  • 2l each chicken and veal stock
  • FOR THE CASHEW BUTTER
  • 100g roasted cashew nuts
  • ½ tsp table salt
  • FOR THE GARNISH
  • 1 ripe fig
  • 4 tbsp roasted cashew nuts, finely chopped
Instructions
  1. To prepare the brine, place all ingredients except for the meat in a saucepan and bring to the boil, to dissolve the salt. Set aside and allow to cool completely, then refrigerate.
  2. To prepare the tamarind sauce, heat the vegetable oil in a large saucepan until smoking. Add the carrots, shallots, garlic, ginger and star anise. Brown well. Deglaze with the red wine and Madeira and simmer to reduce to a syrup. When syrup-like, add the remining ingredients and simmer gently for 30 minutes. Pass and season as necessary.
  3. remove the skin and sinew from the duck breasts and place in the cold brine for 40 mins. Remove and pat dry. Vacuum pack each duck breast individually with a knob of butter and 1tbsp tamarind sauce.
  4. To prepare the cashew butterm place the cashews into a small container, cover with co0ld water and the salt. Allow to soak for 12 hours. Strain off half the water then blend until smooth, using more of the soaking water if required. Pass through a fine sieve. Season to taste.
  5. To serve, cook the duck breasts at 65C for 20 minutes. Remove from the bag, glaze with the sauce and sprinkle over the choped cashew. Carve each breast in half vertically. Dress the plate with the duck, cashew butter, fig slices, tamarind sauce and borage flowers.

 

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