Lunch

Grilled Duck Breast with Fennel-Tamarind Glaze, Charred Okra & Crispy Chickpea Brittle

Name: Grilled Duck Breast with Fennel-Tamarind Glaze, Charred Okra & Crispy Chickpea Brittle
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 duck breast halves (6 oz each), skin on; Sea salt and black pepper; 1 teaspoon fennel seeds; 1/2 teaspoon coriander seeds; 3 tablespoons tamarind paste; 2 tablespoons honey; 1 tablespoon fish sauce; 1/4 cup water; 1 tablespoon fresh ginger, minced; 1 garlic clove, minced; 1 lime, zest and juice; 8 oz okra, trimmed; 2 tablespoons ghee; 1/2 teaspoon ground cumin; 1/4 teaspoon red chili flakes; Salt to taste; 3/4 cup cooked chickpeas (canned, drained, dried); 3 tablespoons ghee (for brittle); 2 tablespoons honey (for brittle); 1/2 teaspoon sea salt (for brittle); 1/4 teaspoon cayenne; Cilantro leaves for garnish

Perfectly scored duck breast lacquered with a tangy fennel and tamarind reduction, rested and sliced thin, served alongside charred okra threaded with cumin and finished with a shattering chickpea brittle. A study in texture, temperature contrast, and spice balance—restaurant-caliber technique yielding sophisticated results.

1060cal per serving 52gprotein 110gcarbs 50gfat 20min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this