Lemongrass Tamarind Duck with Thai Basil Sauce is a delightful fusion of flavors, showcasing the vibrant and aromatic qualities of Thai cuisine. This dish features succulent duck marinated in a blend of lemongrass and tamarind, offering a perfect balance of tangy and savory notes. The addition of Thai basil sauce enhances the dish with a fragrant, slightly peppery finish. Originating from Thailand, this recipe is cherished for its complexity and depth of flavor, appealing to those who appreciate both traditional and contemporary culinary experiences. Its enticing aroma and rich taste make it a favorite for special occasions and family gatherings.
Lemongrass Tamarind Duck with Thai Basil Sauce
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Duck Breast – 4 Piece
- Lemongrass – 2 Stalks
- Tamarind Paste – 3 Tbsp
- Thai Basil Leaves – 1 Cup
- Soy Sauce – 2 Tbsp
- Garlic – 3 Cloves
- Ginger – 1 Tbsp
- Coconut Milk – 1 Cup
- Chili Flakes – 1 Tsp
- Brown Sugar – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
8 Grams
Saturated Fat
90 Mg
Cholesterol
800 Mg
Sodium
20 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
10 Grams
Sugars
25 Grams
Protein
Directions
Step 1
Prepare the marinade by combining lemongrass, tamarind paste, soy sauce, garlic, and ginger in a bowl.
Step 2
Coat the duck breasts with the marinade and let them sit for at least 30 minutes.
Step 3
Heat a pan over medium heat and sear the duck breasts for 5 minutes on each side until golden brown.
Step 4
Reduce heat and add coconut milk to the pan.
Step 5
Stir in brown sugar and chili flakes.
Step 6
Simmer for 10 minutes, allowing the sauce to thicken and the flavors to meld.
Step 7
Serve the duck breasts with the sauce, garnished with fresh Thai basil leaves.
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