Tamarind Barbecued Duck with Smoky Plantain Crema

Tamarind Barbecued Duck with Smoky Plantain Crema
Tamarind Barbecued Duck with Smoky Plantain Crema
The tamarind, a tropical shade tree native to India, also grows in Southeast Asia, Africa, Hawaii, Mexico, South America, and, of course, the Caribbean. Its long brown brittle bean-like pods each hold a sweet-sour sticky brown pulp containing up to ten seeds. Its flavor is akin to dates mixed with lemon and peaches. Just as we in the West often use a squeeze of lemon to lift the richness of a dish, in Asia they use tamarind. The American palate is not accustomed to the tamarind's particular brand of sourness, and so Western dishes using the fruit are usually tempered by ingredients that soften its acidity. In this dish, the heavy cream in the Smoky Plantain Crema balances the tamarind's acidity, while the chipotles complement the flavor of the grilled duck meat. When preparing this, note that the duck should marinate overnight.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Central American/Caribbean Duck Marinate Backyard BBQ Nuevo Latino Summer Grill Grill/Barbecue
  • kosher salt and freshly ground black pepper to taste
  • Carbohydrate 10 g(3%)
  • Cholesterol 64 mg(21%)
  • Fat 4 g(6%)
  • Fiber 1 g(3%)
  • Protein 17 g(34%)
  • Saturated Fat 1 g(6%)
  • Sodium 264 mg(11%)
  • Calories 140

Preparation With a sharp knife, score the skin of the duck breasts in a crisscross fashion. Put them in a large resealable plastic bag and pour in the marinade. Refrigerate overnight, turning the bag occasionally. Prepare a medium-hot fire in a grill. When the coals are ready, lightly oil the grill rack. Remove the duck from the marinade, allowing the excess to fall away, and place the duck skin side down on the grill. (Be careful, as dripping fat may cause the fire to flare up.) Grill for 6 minutes. Flip the breasts over and grill for an additional 7 or 8 minutes, or until medium-rare in the center. (If the duck begins to brown too much, move it to a cooler part of the grill to finish cooking.) Allow the breasts to rest for a few minutes on a platter. Rewarm the crema over low heat and spoon it onto six dinner plates. Cut each duck breast crosswise into thin slices and season with salt and pepper. Lay the duck slices atop the crema and serve. Recommended wine: A Malbec from Argentina to go with the tamarind in the barbecue sauce. Chef Norman Van Aken shares his tips with Epicurious: Reprinted with permission from New World Kitchen by Norman Van Aken. © 2001 HarperCollins Publishers, Inc.

Preparation With a sharp knife, score the skin of the duck breasts in a crisscross fashion. Put them in a large resealable plastic bag and pour in the marinade. Refrigerate overnight, turning the bag occasionally. Prepare a medium-hot fire in a grill. When the coals are ready, lightly oil the grill rack. Remove the duck from the marinade, allowing the excess to fall away, and place the duck skin side down on the grill. (Be careful, as dripping fat may cause the fire to flare up.) Grill for 6 minutes. Flip the breasts over and grill for an additional 7 or 8 minutes, or until medium-rare in the center. (If the duck begins to brown too much, move it to a cooler part of the grill to finish cooking.) Allow the breasts to rest for a few minutes on a platter. Rewarm the crema over low heat and spoon it onto six dinner plates. Cut each duck breast crosswise into thin slices and season with salt and pepper. Lay the duck slices atop the crema and serve. Recommended wine: A Malbec from Argentina to go with the tamarind in the barbecue sauce. Chef Norman Van Aken shares his tips with Epicurious: Reprinted with permission from New World Kitchen by Norman Van Aken. © 2001 HarperCollins Publishers, Inc.

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