Roast duck rolled in liquorice charcoal with tamarind and lime

Unfortunately we are unable to add this recipe to your favourites, please try again later.


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