Yield: 6 servings

Ingredients:

Duck
• 2 (6-8 ounces) boneless duck breasts, skin on
• 1/3 cup ginger, grated
• 1/3 cup garlic, chopped
  
  
Marinade
• 2 Tablespoons cornstarch
• 1 cup tamarind juice
• 2 cups coconut milk
• 1 Tablespoon ground chili powder
• Dash of salt and pepper
• 1 shallot, chopped
• 2 teaspoons turmeric
• 2 teaspoons fish sauce
• 1 teaspoon granulated sugar
  
  
Percik Sauce
• ½ cup butter
• ½ cup honey
• ½ cup sherry vinegar
• 1 teaspoon orange zest, grated
• ½ teaspoon coriander seed
• 3 cups veal stock
  
  
Polenta
• 1 quart milk
• ½ cup butter
• 2 cups instant polenta
• ½ teaspoon cumin seeds, toasted
• ½ cup parmesan cheese, grated
• Clarified butter or olive oil, for frying
  
  
• Fresh greens, for garnish

Method:

For Duck:
Rub fleshy side of breasts with ginger and garlic. Place in quart size plastic bag or glass dish and refrigerate.

For Marinade:
Combine all ingredients in blender or food processor and pulse until smooth. Add duck breasts and marinate one hour. Remove duck breasts and sauté 2-3 minutes per side. Place under broiler briefly, skin side up, to brown.

For Percik Sauce:
In heavy skillet over medium high heat, melt butter and honey and cook until caramelized and thick. Stir in vinegar to deglaze pan. Add zest and coriander. Stir and cook until reduced by half. Add veal stock and cook, without skimming, until reduced to sauce consistency.

For Polenta:
Bring milk and butter to boil. Add polenta and cook briefly until thick and soft. Add cumin and stir in cheese until melted. Allow mixture to cool slightly before pouring into buttered round mold. Cover and refrigerate until firm, then slice into circles, squares or diamonds.

To Serve:
Using skillet, sauté polenta slices quickly on both sides in clarified butter or olive oil. Arrange polenta on plates first, surrounding it with sliced duck breasts. Drizzle with Percik sauce and add garnish of fresh greens.