Duck Breasts with Tamarind Sauce and Pickled Daikon Salad
Douglas Keane tasted tamarind for the first time in 1997, in an Asian-inflected dish created by chef Gray Kunz at New York's now-defunct Lespinasse. He instantly thought that tamarind's natural sourness would work well with slightly gamey meats, like duck. At Cyrus he uses only duck from Sonoma-based Liberty Farms because of its pure but nuanced taste.
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