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. More Duck Recipes
The tamarind sauce can be refrigerated for up to 5 days. The drained daikon pickles and pickling liquid can be refrigerated separately overnight.
The complexly sweet sauce for these crisp-skinned duck breasts would be great with a spicy, fruit-forward Zinfandel, a grape variety the vineyards around Healdsburg are known for.