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 raw.
Set breasts aside. (rendering may be done 2 to 3 hours in advance)

Tamarind Glaze

3 Tablespoons tamarind pulp
2 tsps garlic
3 tsps ginger juice
3 Tablespoons honey
2 Tablespoons tomato paste
2 tsps soy sauce
Chicken stock
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
1 egg
flour
salt and pepper

Boil potatoes in jackets until middle is cooked but not mushy. Let cool completely.
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.

To serve:
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.