Duck, tamarind, cashew & fig

Ingredients

• 4 duck breasts
• 1 ripe fig
• 4 tbsp roasted cashew nuts, finely chopped
• Borage leaves to garnish
• 1 lt water
• Salt
• ¼ tsp white peppercorns
• ¼ tsp coriander seeds
• ¼ tsp fennel seeds
• 4 sprigs thyme
• 2 bay leaves
• 100g roasted cashew nuts
• ½ tsp table salt
• 2 tbsp vegetable oil
• 2 carrots, peeled and sliced
• 4 shallots, peeled and sliced
• 1 bulb garlic, halved horizontally
• 100g fresh ginger, peeled and sliced
• 3 star anise
• 200ml red wine
• 200ml Madeira
• 50ml soya sauce
• 200g tamarind concentrate
• 2 litres chicken stock
• 2 litres veal stock