toodle.

Roast Duck Rolled in Liquorice Charcoal with Tamarind and Lime

Succulent duck breasts rolled in liquorice charcoal, served with tangy tamarind and liquorice purées, green beans, and peppery rocket.

DinnerDuckGourmetFine DiningLiquorice
Estimated Nutrition
Calories
605.1
kcal / serving
2420.5 kcal total
Carbs
45.5g
per serving
182.1 g total
Fat
34.6g
per serving
138.2 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Butter
Fruits
15
piece
Tamarind Fruit
Pods removed
0.5
piece
Lime
Juice only
Liquids
100
ml
Water
200
ml
Chicken Stock
Meat
4
piece
Duck Breast
Gressingham, trimmed and fat scored
NutsSeeds
2
tbsp
Liquorice Powder
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
Other
100
g
Liquorice Sticks
Roasted until blackened and blended into a powder
100
g
Liquorice Sticks
Used for garnish/cocktail sticks
20
piece
Black Liquorice
Vegetables
100
g
Green Beans
Finely diced
100
g
Rocket
Plus extra for serving

Method

1
2
3
4
5
6
7
8
9
10
11
12
13