Tamarind Duck with Rosemary Tuber Hash

While I did laundry and ran some errands, Henry got busy in the Nutty Kitchen. We had our wonderful friends Amy and Zach over for dinner and enjoyed what we call an orgasmic meal together. The only thing that Henry let me do was to chop the Serranos, otherwise, I got to chill and have wine with my girlfriend and catch up. I am so lucky!

See if you can replicate this, it’s not difficult, it just takes a little more time due to the Tamarind, but it is such a delicious celebration that it is worth the extra effort. This recipe serves 4. Let us know what you think. Jo and Henry!

Don’t forget to check out some of our other amazing Tamarind creations!

Tamarind Sauce

  • 220 grams of Tamarind Pods – extracted into pulp
  • 4 Serrano peppers
  • 1/2 tsp sea salt
  • 1 tsp raw local honey
  • 2 cups of water
  • 1 tsp Garam Masala

Tuber Hash

  • 2 Sweet Potatoes
  • 1 Acorn Squash
  • 1 Yam
  • 4 slices thick bacon, cut into 1 inch strands
  • 2 Tbsp Rosemary
  • 1 Tbsp Thyme
  • 1/2 tsp Salt
  • 1/2 tsp Black Ground Pepper



  • 4 Duck Breast Sliced into halves
  • 1/2 Tbsp Coconut Oil
  • Dash of Salt
  1. Tamarind Sauce: extract pulp, add pulp to medium sauce pan on medium low heat, add honey, spices, and salt and keep warm
  2. Tuber Hash: Saute bacon in large pan on medium high heat, once bacon fat is rendered add spices and tubers and continue to cook for another 20-30 minutes on medium heat stirring to make sure potatoes do not burn.
  3. Duck: Rinse the duck breasts and pat dry.  Rub with salt and pepper on both sides. Preheat large skillet over medium-high heat, when the pan is hot add Coconut Oil.  Immediately place the duck breast in the pan, skin/fat side down.  Do not move the duck breast until the skin is deep brown, about 8 minutes.  Turn the breast and cook for another 5 minutes for medium-rare.
  4. Slice duck breast into 1/2 inch medallions and garnish with Tamarind Sauce.