Thai Tamarind Duck

• 2 Duck Breasts

Sauce

• 2 tsp Powdered Galangale (Ka)
• 2 Tbs Minced fresh garlic
• 4 Tbs Diced fresh ginger
• 4 Tbs Tamarind puree
• 2 Tbs Oyster sauce
• 3 Tbs Fish sauce
• 4 Tbs Palm Sugar or Light Brown Sugar
• 2 tsp Chili Garlic Sauce 
• 1/4 C Chicken Stock

Put a heavy pan on medium high heat.  Pat the duck breast dry well. When the pan is quite hot add the duck breasts skin side down.  Cook 5 minutes, spooning out the excess grease if necessary to keep it from deep frying.  Turn it over and cook 4-5 minus more, or until the duck reaches 125ºF on an instant read thermometer. Set aside to rest for 3-4 minutes.

While the duck cooks, combine the sauce ingredients in a small sauce pan and boil 3-5 minutes until slightly reduced.

Slice the duck and plate.  Pour the Tamarind sauce on top and serve.