Dinner
Achiote and Tamarind Glazed Duck
An Afro-Mexican original, duck breasts marinated in an achiote and tamarind paste where the Yucatecan spice tradition and the West African sour-fruity palate meet in a glaze that caramelises to a lacquered, deeply coloured crust with sweet, sour, and smoky notes all structurally present.
$9
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
28gFat
72gCarbs
18gSugar
6gFiber
720mgSodium
95mgChol
0gSat Fat
Goes well with
Amber Lager
local
Agua de Jamaica with Lime
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Score duck skin in a crosshatch pattern through fat only. Season with 0.75 tsp salt and 0.25 tsp pepper. Mix achiote paste, tamarind paste, honey, garlic, cumin, allspice, orange juice, and 0.25 tsp salt until smooth. Coat duck breasts thoroughly, spreading under skin. Set aside 10 minutes. Prepare pickled red onion by soaking sliced onion in lime juice and salt 15 minutes.
2
Sear
Place duck skin-side down in a cold frying pan. Turn heat to medium, cook 12–14 minutes without moving, pouring off excess fat every 4 minutes, until skin is deep mahogany, lacquered, and most fat has rendered. Flip and cook flesh-side down 3–4 minutes until achiote caramelises deeply with dark edges.
3
Rest and plate
Rest duck on a board 5 minutes. Slice thickly against the grain. Fan slices over steamed jasmine rice with warm black beans alongside. Scatter pickled red onion and coriander over top. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 x 200g duck breast, skin on
- 1 tsp1 tsp fine sea salt
- 0.25 tsp0.25 tsp black pepper
- 2 tbsp2 tbsp achiote paste
- 2 tbsp2 tbsp tamarind paste
- 1.5 tbsp1.5 tbsp honey
- 2 cloves2 cloves garlic
- 0.5 tsp0.5 tsp ground cumin
- 0.25 tsp0.25 tsp ground allspice
- 2 tbsp2 tbsp orange juice
- 360–440g jasmine rice
- 200g200g black beans, canned
- 10g10g fresh coriander
- lime wedges
- 60g60g red onion
