Duck with tamarind sauce, cashew butter, freekeh and pickled plums from New Classics: Inspiring and Delicious Recipes to Transform Your Home Cooking (page 100) by Marcus Wareing

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Notes about this recipe

  • Eat Your Books

    Roasted unsalted cashew nuts require soaking for 12 hours. Requires brining for 2 hours.

  • Vineta on June 18, 2023

    Done 18/06/23. Good. Cashew butter could do with a bit more texture.

  • stepharama1 on February 02, 2022

    I made only the duck breast using this recipe (the sauce was from another recipe) but the technique of brining and cooking the duck breast produced fantastic results. I added some additional spices to the brine (cloves, star anise and black cardamom) to complement the flavors of my sauce.

  • joneshayley on June 18, 2020

    An amazing recipe- the nit butter seems bland, the sauce too salty, the plums too sour- until it’s all brought together, when it’s the combination of the component parts that make a perfect balance, delicious and impressive.

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