Duck breast marinated with tamarind and ale sauce, mashed potato Recipe · Gressingham

Ingredients

• 2 Gressingham Duck breast
• 1.5 tbsp tamarind puree
• 1 tsp clear honey
• 1 tbsp light olive oil
• 3 tbsp salted butter
• 1 onion, peeled and finely chopped
• 2 garlic cloves, crushed
• 1 stick celery, cut into 1cm pieces
• 3 sprigs fresh thyme
• 1 tbsp plain flour
• 150ml bitter/ale
• 150ml chicken or beef stock