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 PlantainCremabalances 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.
Ingredients
Makes 6 servings
Step 1
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.
Step 2
Prepare a medium-hot fire in a grill.
Step 3
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.
Step 4
Rewarm thecremaover 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 thecremaand serve.
Step 5
Recommended wine: A Malbec from Argentina to go with the tamarind in the barbecue sauce.
How would you rate Tamarind Barbecued Duck with Smoky Plantain Crema?
Leave a Review
Reviews (8)
Back to TopI'm amazed that anyone liked this dish. It is truly the worst meal I have ever made.
caC4S
Redding, CA
12/19/2007
Can anyone tell me what they served alongside this dish please? I'm thinking of making this for a dinner party this weekend. I'm giving it 4 forks because everyone else did and i don't want my question to bring the rating average down ... Thank you!
greyrock
10/11/2007
The duck and the marinade are unbelievably good! I made this for our gourmet group and everyone raved and wanted seconds. The marinade would be great on any kind of poultry or on pork. If you plan to make the sauce though, beware. I had to remake it because the recipe here results in a sauce that's WAY too hot - I love spicy food and think I have a pretty high heat tolerance, but it was about all I could handle, plus it would have completely annihilated the amazing flavor of the duck. I ended up using about 1/4 the peppers called for in the sauce recipe and doubling the bacon and the plantain. Result? My guests were eating the leftover sauce out of the pan with spoons.
Anonymous
Michigan
7/22/2007
My friends loved it.-and were big fans of the plantain sauce. I didn't have tamarind for the sugarcane marinade, so I used dates instead. Also, I added a bit of tabasco to balance out the strong molasses flavor. I am sooo making this again.
avelectrician
San Diego, CA
3/3/2007
这是一个我OT of work but also exceptionally good. I have successfullly frozen leftover crema and marinade (add more sauteed plantain and fresh cream when you defrost the crema)and the second time around was just as good - helps amortize the work!
Anonymous
Austin, TX
11/30/2005
This one of the most delicious, unique and tasty dishes I have ever made. I didn't have the tamarind so I left it out of the maranade but it was still terrific. The smoky plantian creme was nothing less than out of this world. My only suggestion is that you use a good quality Spanish Sherry vinegar. I was going to use generic sherry vinegar but I could smell a big difference and am glad I invested in the good stuff for this recipe. Suggest it highly for company especially if you want to impress. Fantastic....
smith102090
Alpharetta, GA
5/1/2005
This was fantastic, unique and wonderful. I didn't have the tamarind so I left it out of the maranade but it was still terrific. Great for a party since everthing can be made ahead. The smoky plantian creme was out of this world. Don't be afraid of the peppers...it isn't too hot somehow. Definately worth making and very impressive.
smith102090
Alpharetta, GA
5/1/2005
Nothing like a challenge! 4 hidden separate recipes to reach the grand prize! There's so much to do I can't wait for the occasion with the right people to knock myself out. It all smells so interesting.
maybethebest
Alpharetta, Ga.
10/17/2004
