Tamarind Barbecued Duck With Smoky Plantain Crema Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TAMARIND BARBECUED DUCK WITH SMOKY PLANTAIN CREMA



Tamarind Barbecued Duck with Smoky Plantain Crema image

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.

Provided by Norman Van Aken

Yield Makes 6 servings

Number Of Ingredients 4

3 whole boneless duck breasts, cut in half and trimmed (you can ask your butcher to do this)
1 recipe Sugarcane Marinade with Tamarind
1 recipe Smoky Plantain Crema
Kosher salt and freshly ground black pepper to taste

Steps:

  • 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.

SUGARCANE MARINADE



Sugarcane Marinade image

An all-purpose barbecue-style marinade that is great with chicken, quail, and duck.

Yield Makes 4 1/2 cups

Number Of Ingredients 12

1 1/2 cups dark molasses
3/4 cup Spanish sherry vinegar
6 tablespoons fresh lemon juice
3/4 cup Creole mustard
1 1/2 cups top-quality canned tomato sauce
3 cloves garlic, minced
2 Scotch bonnet chiles, stemmed, seeded, and minced
3/4 teaspoon cayenne pepper
1 1/2 teaspoons peeled and minced ginger
1 1/2 teaspoons grated orange zest
1/8 teaspoon minced fresh thyme
1/8 teaspoon grated nutmeg

Steps:

  • In a food processor, combine all the ingredients, and pulse until smooth. Refrigerate until needed; this keeps for 1 month.
  • Makes about 1 cup.
  • This is the marinade we use on the Tamarind Barbecued Duck with Smoky Plantain Crema .
  • Combine 1 1/4 cups Sugarcane Marinade with 1/2 cup tamarind pulp in a small pot and heat over medium-low heat, stirring to dissolve the tamarind. When the mixture just begins to simmer, remove from the heat and pass through a coarse strainer. Let cool.

SMOKY PLANTAIN CREMA



Smoky Plantain Crema image

This is one of my all-time favorite sauces. It is excellent with grilled or roasted poultry or pork dishes. When I travel and cook at various events, I often include this on the menu. This recipe is a component of [Tamarind Barbecued Duck with Smoky Plantain Crema](/recipes/food/views/108202) .

Provided by Norman Van Aken

Yield Makes 2 cups

Number Of Ingredients 19

1 chipotle chile
1 tablespoon Chipotle Vinegar or Spanish sherry vinegar
2 1/2 ounces smoky bacon, diced
1 tablespoon olive oil
1 poblano pepper, stemmed, seeded, and minced
1/2 large red onion, diced
1 carrot, peeled and diced
2 cloves garlic, sliced
1 Scotch bonnet chile, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper
1 teaspoon annatto seeds
1 bay leaf, broken in half
1 teaspoon toasted and ground cumin seeds
1/2 cup fresh orange juice
1/2 cup Chicken Stock
2 cups heavy cream
1 vanilla bean, split lengthwise
1 tablespoon canola oil
1/2 very ripe plantain (the skin should be almost black)

Steps:

  • Toast the chipotle in a small skillet over medium heat. Remove the stem and seeds.
  • Combine the vinegar and toasted chipotle in a small bowl. Set aside to soften.
  • In a medium pot, cook the bacon in the olive oil over medium-low heat until beginning to crisp. Turn the heat up to medium, add the poblano, onion, carrot, garlic, and Scotch bonnet, and season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes.
  • Add the annatto seeds and stir. Then add the chipotle-vinegar mixture, the bay leaf, cumin, and 1 teaspoon pepper, and simmer until almost all of the liquid has evaporated, 2 to 3 minutes. Add the orange juice and simmer until only a small amount of liquid remains, 4 to 6 minutes.
  • Add the chicken stock and reduce almost to a glaze, about 7 minutes (you'll know it is done when the bubbles start getting bigger). Add the heavy cream and vanilla bean, stir, and simmer for 8 to 10 minutes, until the cream in quite thick. Pass the mixture through a fine-mesh strainer; discard the solids. Reserve.
  • In a sauté pan, heat the canola oil. Add the plantain, season with salt and pepper, and cook over medium heat, turning occasionally, until dark golden brown on all sides. Transfer to a paper towel to drain.
  • In a blender, puree the plantain with the strained liquid. If any lumps of plantain remain, strain one more time. Refrigerate until needed; this will keep for 4 or 5 days.

CHIPOTLE VINEGAR



Chipotle Vinegar image

Making chipotle vinegar is about as difficult as making a cup of tea. It is a fantastic tool to have in your repertoire when you want to add acidity with smoke in one easy pour. Use it in your favorite salads or anywhere you want to add smokiness. This recipe is a component of [Tamarind Barbecued Duck with Smoky Plantain Crema](/recipes/food/views/108202) .

Provided by Norman Van Aken

Yield Makes 1 3/4 cups

Number Of Ingredients 2

2 chipotle chiles, stemmed, halved, and seeded
1 3/4 cups Spanish sherry vinegar

Steps:

  • In a small pot, toast the chipotles over medium heat for 2 minutes. Add the vinegar, bring to a simmer, and simmer for 2 to 3 minutes. Remove from the heat and pour into an airtight container. Allow the vinegar to sit for at least 24 hours before using. Stored in a cool, dark place, this spicy vinegar will keep for 6 months.

CHICKEN STOCK



Chicken Stock image

Provided by Norman Van Aken

Categories     Soup/Stew     Chicken     Herb     Mushroom     Vegetable     White Wine     Chill     Simmer

Yield Makes 7 cups

Number Of Ingredients 15

3 tablespoons unsalted butter
1 tablespoon virgin olive oil
3 large carrots, peeled and roughly chopped
1 large onion, roughly chopped
3 large stalks celery, roughly chopped
1 head garlic, cut horizontally in half
8 ounces mushrooms, roughly chopped
1 cup dry white wine
6 sprigs thyme
6 sprigs Italian parsley
6 basil leaves
2 bay leaves, broken in half
1 tablespoon black peppercorns, toasted
3 to 4 pounds chicken bones, wings, backs, and/or necks
10 to 12 cups water, or enough to cover

Steps:

  • Heat the butter and olive oil in a large stockpot over medium heat. When the butter begins to foam, add the carrots, onion, celery, garlic, and mushrooms. Sauté the vegetables, stirring occasionally, until golden brown, about 10 minutes.
  • Add the white wine and stir, then add the herbs, peppercorns, chicken bones, and water and bring just to a simmer. Turn the heat to low, skim off any impurities that have risen to the surface (don't stir or the stock will be cloudy), and simmer, uncovered for 2 1/2 hours.
  • Strain the stock first through a colander, then through a fine-mesh strainer (or cheesecloth-lined colander) into a stainless steel bowl or container. Chill the stock in an ice-water bath. (This not only kills harmful bacteria, it prevents you from having to put steaming-hot stock into your refrigerator - and inadvertently heating it and its contents.) Then refrigerate until chilled, or, preferably, overnight.
  • Skim any fat from the top of the stock, and transfer to airtight containers. The stock will keep for 3 days in the refrigerator, or you can freeze it for up to 6 months.

More about "tamarind barbecued duck with smoky plantain crema recipes"

10 BEST TAMARIND DUCK RECIPES - YUMMLY
The Best Tamarind Duck Recipes on Yummly | Salted Vegetable Duck Soup, Son-in-law Eggs (kai Look Keuy) ไข่ลูกเขย, Son-in-law Eggs (kai Look Keuy) ไข่ลูกเขย
From yummly.com


SMOKY CREMA RECIPES | RECIPEBRIDGE RECIPE SEARCH
Smoky Crema Recipes containing ingredients bacon, bay leaf, canola oil, chicken stock, cloves, cumin, duck, duck breasts, garlic, ground black pepper, heavy cre ... Tamarind Barbecued …
From recipebridge.com


ALL THE DUCK TACOS | MEXICAN RECIPES - OUR MODERN …
May 5, 2018 1. Preheat the oven to 160 °C. 2. Place an oven safe dish over a medium heat with a generous lug of oil. You want the duck to fit quite snuggly so don’t choose too large a dish. Add the onion into the pan and fry for 2 minutes. …
From ourmodernkitchen.com


DUCK SMOKY RECIPES | RECIPEBRIDGE RECIPE SEARCH
Duck Smoky Recipes containing ingredients duck, duck breasts, garlic, maple syrup, radish, sherry, sherry vinegar, vinegar ... Tamarind Barbecued Duck With Smoky Plantain Crema. …
From recipebridge.com


NORMAN VAN AKEN BIO, LATEST ARTICLES & RECIPES
Aug 20, 2004 Put the pulp of any tropical fruit or fruits in an electric blender with a little ice, a splash of milk and hit the blend button. Moments later, in a frosty glass, a delicious, healthy, delectable ...
From epicurious.com


TAMARIND BARBECUED DUCK WITH SMOKY PLANTAIN CREMA RECIPES
Add it to the pan skin side down, and sear for 3 minutes. Place the pan in a preheated 400 degree oven for 5 minutes, or until the internal temperature of the duck is 145 degrees. Place 2 …
From tfrecipes.com


PLANTAINS SMOKY RECIPES | RECIPEBRIDGE RECIPE SEARCH
Plantains Smoky Recipes containing ingredients bacon, bananas, bay leaf, canola oil, chicken stock, cloves, cumin, duck, duck breasts, garlic, ground black pepp ... Smoky Plantain …
From recipebridge.com


PAN-FRIED DUCK BREAST IN A SWEET AND TANGY TAMARIND …
spring onions for serving. 1 - Score the skin of the duck breast and rub them with the Chinese 5 spice and then season - leave to come up up to room temperature. 2 - Place the breast skin-side down in a cold non-stick frying pan over a …
From annaskitchentable.co.uk


MY RECIPE FOR DUCK IN TAMARIND SAUCE - BLOGGER
Apr 4, 2013 Slash the skin of the duck breasts, about 1-2cm apart, and then rub the marinade into the breasts and leave to marinade for a few hours. for the sauce. 1 dsp tamarind paste. 3 dsp fish sauce. 4 dsp palm sugar. 3 dsp of …
From rachelsfoodiebite.blogspot.com


TAMARIND BARBECUED DUCK WITH SMOKY PLANTAIN CREMA RECIPE
Get full Tamarind Barbecued Duck with Smoky Plantain Crema Recipe ingredients, how-to directions, calories and nutrition review. Rate this Tamarind Barbecued Duck with Smoky …
From recipeofhealth.com


TAMARIND BARBECUED DUCK WITH SMOKY PLANTAIN CREMA RECIPE - EAT …
Save this Tamarind barbecued duck with smoky plantain crema recipe and more from New World Kitchen: Latin America and Caribbean Cuisine to your own online collection at …
From eatyourbooks.com


THE MOST INCREDIBLE TAMARIND DUCK RECIPE - FLAVOURISE
May 13, 2021 Make the tamarind sauce. In the same pan, throw in the broccoli and stir fry for 2 minutes to brown. Add the stock and the remaining ingredients reserving the sesame oil and …
From flavourise.com


SMOKY PLANTAINS RECIPES | RECIPEBRIDGE RECIPE SEARCH
Smoky Plantains Recipes containing ingredients bacon, bananas, bay leaf, canola oil, chicken stock, cloves, cumin, duck, duck breasts, garlic, ground black pepp ... Smoky Plantain …
From recipebridge.com


CREMA SMOKY RECIPES | RECIPEBRIDGE RECIPE SEARCH
Crema Smoky Recipes containing ingredients bacon, bay leaf, canola oil, chicken stock, cloves, cumin, duck, duck breasts, garlic, ground black pepper, heavy cre ... Tamarind Barbecued …
From recipebridge.com


DUCK WITH BLACK BEAN SAUCE AND TAMARIND JUS RECIPES
Steps: Mix the stuffing ingredients in the cavity of the two ducks. Trim the excess fat and bind the legs at the tail end. Season with salt and pepper and roast in 325°F oven for 2 hours.
From tfrecipes.com


Related Search