BBC navigation

BBC

Roast duck rolled in liquorice charcoal with tamarind and lime

Ingredients

For the roast duck
  • 100g/3½oz liquorice sticks, roasted until blackened, blended into a powder

  • 2 tbsp liquorice powder

  • 4 Gressingham duck breasts, trimmed, fat scored

  • 100g/3½oz liquorice sticks

For the tamarind purée
For the liquorice purée
  • 20 pieces black licorice

  • 100ml/3½fl oz water

For the green beans and rocket

Preparation method

  1. For the roast duck, mix the roasted liquorice roots with the liquorice powder in a bowl and set aside.

  2. Preheat the oven to 220C/425F/Gas 7.

  3. Heat an ovenproof frying pan until hot and fry the duck breast, skin-side down, for 4-5 minutes, or until the skin is crisp and golden-brown. Drain off the fat, turn the duck breast over and roast in the oven for 8-10 minutes (for medium), or until cooked to your liking. Remove the duck from the oven, sprinkle over one tablespoon of the liquorice powder and roll the duck so that it is evenly covered. Set aside to rest in a warm place.

  4. For the tamarind purée, place the tamarind fruit into a medium non-reactive pan, add the lime juice and enough water to cover the tamarinds and simmer for 10-15 minutes, or until softened. Drain, pass through a sieve to remove the stones and then blend with a hand blender until smooth. Set aside and keep warm.

  5. For the licorice purée, place the licorice into a small pan, add a little water and place over a low heat until melted. Blend with a hand blender until smooth, pass through a sieve and keep warm.

  6. For the beans and rocket, drop the green beans into a large pan of salted water and blanch for 2-3 minutes. Drain and refresh in iced water. Chop half of the rocket and heat in a frying pan with the chicken stock. Stir in the butter, remaining rocket and blanched beans.

  7. To serve, trim the liquorice sticks until they resemble cocktail sticks. Carve the duck breast and stick the cocktail sticks into the centre of each piece of duck breast.

  8. Smear a spoonful of liquorice purée onto each of 4 serving plates and place the pieces of duck breast on top. Place the beans in a line next to the duck and drizzle over some of the tamarind purée. Scatter over some rocket leaves.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen Best Bites Episode 125 bbc_one Saturday Kitchen Best Bites

Next on

BBC One

10:00am Sunday 13 July

James Martin takes a look back at some of his best moments from Saturday Kitchen.

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss