Duck in Tamarind Sauce with Pineapple

Duck in tamarind sauce with pineapple Ped Makaam Sapparot

Preparation about half an hour

Wash and dry the duck breast. Cut into strips about 1-2 cm wide. Remove the skin from the onions and garlic and cut into thin strips. Drain the pineapple pieces. Meanwhile, sear the duck breast, skin side down, in a frying pan over high heat until almost all the fat has rendered and the skin is nice and crispy and brown. This will take at least ten minutes. Now reduce the temperature a tiny bit, turn the duck pieces to the other side and continue roasting the other side until cooked. Remove the duck pieces from the roasting pan and skim off all but a tablespoon of the fat. Sauté the onions and garlic in the remaining fat. Add the tamarind sauce and heat through. Finally, add the duck pieces and the pineapple chunks to the sauce form and perhaps add a little salt and freshly ground pepper to taste.

If the ready-made tamarind sauce is not available, you can also cook the recipe as follows:

1. cook the duck as above point 1-3.

2. Mix 1 tbsp tamarind with 4 tbsp palm sugar or possibly brown sugar and 3 tbsp fish sauce and make in a saucepan for two minutes.

3. Cut 15 cloves of garlic and 5 onions into strips and fry in oil in a wok or possibly frying pan. Add the tamarind sauce and heat. Now add the duck strips and pineapple pieces.

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