Duck Breast (4) Serves 8
Prepare breasts by trimming and scoring fat. Place in very hot heavy bottom
sauté pan with skin side down and cook watching duck carefully. Continue cooking
while draining fat. Sauté until skin is thin and crisp but meaty breast is still
Set breasts aside. (rendering may be done 2 to 3 hours in advance)
3 Tablespoons tamarind pulp
2 tsps garlic
3 tsps ginger juice
3 Tablespoons honey
2 Tablespoons tomato paste
2 tsps soy sauce
2 Tablespoons rice vinegar
Shiitake and Potato Pancake
6 russet potatoes
20 medium shiitake mushroom sliced and stemmed
¾ cup green onions chopped
2 Tbls butter
2 Tbls Toasted sesame oil
salt and pepper
Boil potatoes in jackets until middle is cooked but not mushy. Let cool
Sauté shiitake mushrooms in sesame oil and butter. Add green onion. Set aside.
Grate boiled potatoes into mixing bowl and add shiitakes. Add egg and just
enough flour to bind..
Blend gently and fry in peanut oil until crisp. Sprinkle with salt and pepper.
Sauté duck breast in duck fat . Heat tamarind sauce. Heat potato pancake place
on a plate,
Slice and fan duck breast and top with tamarind glaze.