Duck With Steamed Eggplant and Tamarind Recipes
Pan-fried duck is drizzled with lime, tamarind, fish sauce and herbs in this quick meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 2 large eggplant, peeled and quartered lengthways
- 4 duck breasts (170gm each), excess fat trimmed, skin scored
- 90 gm seedless tamarind pulp
- 80 gm light palm sugar, crushed
- 60 ml fish sauce (1/4 cup)
- Juice of 1 lime, or to taste
- Coriander, mint, fried shallots and steamed jasmine rice, to serve
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