Tamarind duck recipe
 This lip-puckeringly sweet and sour tamarind sauce cuts through the richness of fried duck breasts. Serve this easy curry with rice or roti. 3 tbsp sunflower or rapeseed oil1 onion, finely chopped3 garlic cloves, finely grated20g/¾oz fresh ginger, finely grated1 red or green chilli, finely sliced2 tsp garam masala½ tsp ground turmeric1 tbsp tomato purée2 tbsp ready-made tamarind paste (or purée, see tip below)½ tsp flaked sea salt½ tsp caster sugar 3 tbsp sunflower or rapeseed oil 1 onion, finely chopped 3 garlic cloves, finely grated 20g/¾oz fresh ginger, finely grated 1 red or green chilli, finely sliced 2 tsp garam masala ½ tsp ground turmeric 1 tbsp tomato purée 2 tbsp ready-made tamarind paste (or purée, see tip below) ½ tsp flaked sea salt ½ tsp caster sugar 2 tbsp sunflower or rapeseed oil2 duck breasts (around 340g/12oz in total), skin removed, trimmed of fat and sinew and cut into roughly 2–3cm/¾–1¼in cubesflaked sea salt, to season1 spring onion, trimmed and finely sliced 2 tbsp sunflower or rapeseed oil 2 duck breasts (around 340g/12oz in total), skin removed, trimmed of fat and sinew and cut into roughly 2–3cm/¾–1¼in cubes flaked sea salt, to season 1 spring onion, trimmed and finely sliced Method For the tamarind curry sauce, heat 2 tablespoons of oil in a medium non-stick frying pan and fry the onion, garlic and ginger over a low heat for 8 minutes, or until well softened, stirring regularly.Add the rest of the oil, chilli, garam masala and turmeric. Cook for 2 minutes, stirring constantly, then add the tomato purée, tamarind paste (or purée), salt and sugar. Cook for 2 minutes, stirring. Add 200ml/7fl oz of cold water and bring to a simmer. Cook for 5 minutes, stirring occasionally.Transfer the mixture to a heatproof jug and blend with a stick blender until smooth. (You can also leave to cool a little and then transfer to a food processor or blender and blitz until smooth.) Adjust the seasoning to taste, adding a little more salt if needed. Set aside.For the duck, heat the oil in a clean non-stick frying pan over a medium-high heat. Season the duck with a little flaked sea salt and add to the pan. Stir-fry for 2–3 minutes, or until lightly coloured on all sides. Add the sauce to the duck and bring to a simmer. Cook for 3 minutes, stirring constantly. Scatter the spring onion over and serve. For the tamarind curry sauce, heat 2 tablespoons of oil in a medium non-stick frying pan and fry the onion, garlic and ginger over a low heat for 8 minutes, or until well softened, stirring regularly. For the tamarind curry sauce, heat 2 tablespoons of oil in a medium non-stick frying pan and fry the onion, garlic and ginger over a low heat for 8 minutes, or until well softened, stirring regularly. Add the rest of the oil, chilli, garam masala and turmeric. Cook for 2 minutes, stirring constantly, then add the tomato purée, tamarind paste (or purée), salt and sugar. Cook for 2 minutes, stirring. Add 200ml/7fl oz of cold water and bring to a simmer. Cook for 5 minutes, stirring occasionally. Add the rest of the oil, chilli, garam masala and turmeric. Cook for 2 minutes, stirring constantly, then add the tomato purée, tamarind paste (or purée), salt and sugar. Cook for 2 minutes, stirring. Add 200ml/7fl oz of cold water and bring to a simmer. Cook for 5 minutes, stirring occasionally. Transfer the mixture to a heatproof jug and blend with a stick blender until smooth. (You can also leave to cool a little and then transfer to a food processor or blender and blitz until smooth.) Adjust the seasoning to taste, adding a little more salt if needed. Set aside. Transfer the mixture to a heatproof jug and blend with a stick blender until smooth. (You can also leave to cool a little and then transfer to a food processor or blender and blitz until smooth.) Adjust the seasoning to taste, adding a little more salt if needed. Set aside. For the duck, heat the oil in a clean non-stick frying pan over a medium-high heat. Season the duck with a little flaked sea salt and add to the pan. Stir-fry for 2–3 minutes, or until lightly coloured on all sides. Add the sauce to the duck and bring to a simmer. Cook for 3 minutes, stirring constantly. Scatter the spring onion over and serve. For the duck, heat the oil in a clean non-stick frying pan over a medium-high heat. Season the duck with a little flaked sea salt and add to the pan. Stir-fry for 2–3 minutes, or until lightly coloured on all sides. Add the sauce to the duck and bring to a simmer. Cook for 3 minutes, stirring constantly. Scatter the spring onion over and serve. Recipe tips If using a block of tamarind instead of a ready-made paste, place 25g/1oz seedless tamarind pulp in a bowl and cover with 100ml/3½fl oz just-boiled water. Leave to stand for 15–20 minutes, or until softened, then pass through a fine sieve to make roughly 2 tablespoons of tamarind purée.