MARINATED GRESSINGHAM DUCK BREAST WITH TAMARIND AND ALE SAUCE
This richly flavoured duck dish is simple yet satisfying to make. The perfect date night dinner, Gressingham Duck breasts are marinated in the distinctive sharp, citrus notes of tamarind and sweet, sticky honey before being roasted to perfection, with moreishly crispy skin. Gently rested and expertly carved using our Professional Carving Knife, they’re finished with a restaurant-worthy ale sauce. Serve with creamy mashed potato and buttery greens.
Professional Chef’s and Paring Knives make light work of scoring the duck skin, chopping the vegetables and crushing the garlic, while 316 Series stainless-steel saucepans promise rapid, even heating for the glossy ale sauce.
SERVES:
2
COOKING TIME:
40 minutes
INGREDIENTS
2 Gressingham Duck breasts
1.5tbsp tamarind purée
1tsp clear honey
1tbsp light olive oil
1 knob of salted butter
1 onion, peeled and finely chopped
2 garlic cloves, crushed
1 stick celery, cut into 1cm pieces
3 sprigs fresh thyme
1tbsp plain flour
150ml real ale
150ml chicken or beef stock
METHOD
1. Preheat oven 200°C, fan 180°C, gas mark 6.
2. Combine 1/2tbsp tamarind, honey and oil in a mixing bowl and thoroughly coat the duck breasts on each side to marinade. Lightly season. Place the duck breasts skin-side up on a baking tray and cook in the oven for 20 minutes. Remove and rest for 10 minutes before carving.
3. While the duck is cooking, prepare the sauce. Pour the oil into a pan on a medium heat with a large knob of butter, chopped onion, and crushed garlic. Sauté until soft, then add the celery and thyme and cook for 10 minutes.
4. Sprinkle in the flour, stir briskly. Slowly add the ale and stock, stirring constantly. Bring to the boil, then simmer until the sauce is reduced by half. Take off the heat and carefully pass the sauce through a fine sieve and return to the hob. Add the remaining tamarind and reduce the sauce a little further. Take off the heat and reserve.
5. When the duck is ready, pour the sauce over and serve with creamy mashed potatoes and steamed, buttered mixed greens.
METHOD
1. Preheat oven 200°C, fan 180°C, gas mark 6.
2. Combine 1/2tbsp tamarind, honey and oil in a mixing bowl and thoroughly coat the duck breasts on each side to marinade. Lightly season. Place the duck breasts skin-side up on a baking tray and cook in the oven for 20 minutes. Remove and rest for 10 minutes before carving.
3. While the duck is cooking, prepare the sauce. Pour the oil into a pan on a medium heat with a large knob of butter, chopped onion, and crushed garlic. Sauté until soft, then add the celery and thyme and cook for 10 minutes.
4. Sprinkle in the flour, stir briskly. Slowly add the ale and stock, stirring constantly. Bring to the boil, then simmer until the sauce is reduced by half. Take off the heat and carefully pass the sauce through a fine sieve and return to the hob. Add the remaining tamarind and reduce the sauce a little further. Take off the heat and reserve.
5. When the duck is ready, pour the sauce over and serve with creamy mashed potatoes and steamed, buttered mixed greens.