One of the most favoured dishes at Tredwells, this was inspired by a visit to my friend’s pre opening testing of his Thai restaurant. Duck and tamarind is a match made in heaven, add a little extra sweetness from a fresh fig, and the creamy nuttiness of cashews and the dish came together


4 duck breasts

1 ripe fig

4 tbsp roasted cashew nuts, finely chopped

Borage leaves to garnish

Meat brine

1 lt water


¼ tsp white peppercorns

¼ tsp coriander seeds

¼ tsp fennel seeds

4 sprigs thyme

2 bay leaves

Cashew butter

100g roasted cashew nuts

½ tsp table salt

Tamarind sauce

2 tbsp vegetable oil

2 carrots, peeled and sliced 4 shallots, peeled and sliced

1 bulb garlic, halved horizontally

100g fresh ginger, peeled and sliced

3 star anise

200ml red wine

200ml Madeira

50ml soya sauce

200g tamarind concentrate

2 litres chicken stock

2 litres veal stock


Place all ingredients in a saucepan and bring to the boil, to dissolve the salt. Set aside and allow to cool completely. Refrigerate.Remove the skin and sinew from the duck breasts and place in the cold brine for 40 minutes. Remove and pat dry.Vacuum pack each duck breast individually with a knob of butter and 1 tbsp tamarind sauce.

Cashew butter

Place the cashews into a small container, cover with cold water and the salt. Allow to soak for 12 hours. Strain off half of the water then blend until smooth, using more of the soaking water if needs be. Pass through a fine sieve. Season to taste.

Tamarind sauce

Heat the vegetable oil in a large saucepan, until smoking. Add the carrots, shallots, garlic, ginger and star anise. Brown well. Deglaze with the red wine and Madeira and simmer to reduce to a syrup. When syrup like, add the remaining ingredients and simmer gently for 30 minutes. Pass and season as necessary.

To serve

Cook the duck breasts at 65 degrees for 20 minutes. Remove from the bag, glaze with the sauce and sprinkle over the chopped cashew. Carve each breast in half vertically.Dress the plate with the duck, cashew butter, fig slices, tamarind sauce and borage flowers.

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