The sour element in this recipe really cuts through the rich duck meat and cashews
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Tamarind paste is made from the pulp surrounding the seeds within the tamarind pod. It’s a commonly used ingredient in south-east Asia and India, and gives a distinctive sour, savoury taste. To give you an idea of the flavour, it’s a main ingredient in brown sauce. We used Bart Tamarind Paste, available from larger supermarkets.