Tamarind and Orange Roast Duck Breast with Beetroot Salad

pomegranate beet root saladRing in the New Year with Aussie expat Victoria McGrath’s recipe for orange roast duck and a festive beetroot salad. You’ll love the way the pomegranate glows against the sweet golden glaze of the roasted duck. And, best of all, the ingredients are all easy to find in Bangkok. Try this recipe for a holiday, special occasion, or date night!

Beetroot Salad with Pomegranate and Horse Tamarind Seeds

Serves 4

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Ingredients

3 large beetroots, peeled

4 spring onions, finely sliced

½ cup loosely packed mint leaves, roughly chopped

½ cup loosely packed dill, roughly chopped

1 bunch horse tamarind seeds, shelled*

1 pomegranate, seeds only

Dressing

2 tbspn tamarind concentrate

1 lime, juiced

1 tsp palm sugar

1 tbspn fish sauce

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Method

  1. Grate the beetroot, or use a food processor to finely chop
  2. In a large salad bowl toss the chopped herbs through the beetroot
  3. In a separate bowl mix together all the dressing ingredients, adjust to taste before drizzling over the the salad
  4. To serve, sprinkle the pomegranate & horse tamarind seeds over the top of the salad

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Tamarind and Orange Roast Duck Breast

Serves 4

Tamarind and Orange Roast Duck

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Ingredients

4 duck breasts

Marinade

2 tbsp palm sugar

2 tbsp orange juice

2 tbsp tamarind paste

2 tbsp hot water

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Method

  1. Heat an oven-proof frypan over medium-heat and pre-heat the oven to 200℃
  2. Score the skin, down to the fat layer, of each duck breast in diagonal lines about 1cm apart. Season the skin with salt
  3. Fry each duck breast skin side down for 3-4 mins without turning.
  4. While the duck is cooking, combine the marinade ingredients and adjust to taste
  5. Turn the breasts over, cook for another minute then pour over the marinade. Cook for one more minute
  6. Move the pan to the oven and continue cooking for 8-10mins, basting every 2 mins
  7. Rest the duck for 5 mins before slicing on an angle and serving.

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