- 2 (6-8 ounces) boneless duck breasts, skin on
- 1/3 cup ginger, grated
- 1/3 cup garlic, chopped
- 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
- ½ cup butter
- ½ cup honey
- ½ cup sherry vinegar
- 1 teaspoon orange zest, grated
- ½ teaspoon coriander seed
- 3 cups veal stock
- 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
Rub fleshy side of breasts with ginger and garlic. Place in quart
size plastic bag or glass dish and refrigerate.
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.
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
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.