Crispy-skinned duck breast, pan-seared to golden perfection and finished in the oven until tender and juicy, served with a rich, glossy tamarind glaze. Made with Tamarind Jam, oyster sauce, and fish sauce, the glaze delivers a beautifully balanced combination of sweet, tangy, and savoury flavours that complement the richness of the duck. Elegant yet simple, this is a restaurant-quality dish perfect for date nights or special occasions at home.
Duck Breast in Asian Tamarind Glaze
Duck Breast in Asian Tamarind Glaze
RoniB's Kitchen
2
45 minutes
380
Modern Filipino
Main
Duck breast with a sweet, tangy tamarind glaze—rich, elegant and perfect for special occasions.
Ingredients
- 2 duck breast
- 1 tsp salt
- 1/2 tsp ground pepper
- 5 tbsps RoniB's Kitchen Tamarind Jam
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
Directions
Preheat oven to 180C.
Rub duck breast with salt and pepper.
- Place the season duck breast skin side down in a hot non stick pan on a medium heat without oil for 5 minutes or until golden brown. Do the same on other side for 1 minute.
Using a roasting tin with rack, place the duck breasts skin side up and roast for for 15-18 minutes depending how you like your duck cooked.
- Prepare your sauce while the duck is roasting.
Mix the Tamarind Jam, oyster sauce and fish sauce in a saucepan.
- Heat gently until the mixture is mixed through and slightly thickened. Set aside.
- Rest for about 5-10 minutes when the duck is done.
- Serve with accompaniments.
Serving
- Serve with parmentier potatoes + steamed pak choi and roast pumpkin or any other vegetable.