Name: Tamarind Barbecued Duck with Smoky Plantain Crema
Yield: Makes 6 servings
Ingredients: 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

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.

Recipe notes

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