Begin by removing the duck breasts from packaging and placing on a chopping board with the skin side up. Use a sharp knife or cleaver to slice diagonal lines across the skin going just under it into the flesh of the breast. Repeat so you have lines about 8 to 10 centimetres apart then repeat on the opposite side so you end up with a criss-cross pattern. Heat the water in your steamer and, when steaming, place the duck breasts skin side up in the steamer, replace the lid and steam for 20 minutes.

When the time is up, remove the breasts to a chopping board and use kitchen towel to dry off. Mix the ingredients for the marinade in a small bowl using a hand whisk then baste first the back then the skin side of each breast. When done, place in an oven dish and leave to dry for at least 20 to 40 minutes.

While this is happening, you can make your Tamarind sauce. Start by placing a teaspoon of oil in a saucepan and heating. Add the chillies and stir fry until they start to go a dark colour, then remove to a piece of kitchen towel to dry. Continue by adding the remaining marinade ingredients and then, stirring constantly, bring to a simmer and continue to simmer stirring occasionally for 4 minutes. Once done, remove from the heat then chop the chillies and add to the sauce.

Finally, you are ready to make the duck breasts crispy. Do this one duck breast at a time for safety. Heat the oil in a saucepan, when you stick the handle of a wooden spoon in and you see some movement/bubbles forming it is hot enough. Place the duck breast in the oil using two dessert spoons to avoid any splashes and place skin side up for 2 minutes. Then turn and cook for another 2 minutes and the oil should be quite lively, but not spitting out over the saucepan. When done, remove to a chopping board onto kitchen towel and repeat with the second breast. Then when both are done, pat dry with kitchen towel and use a sharp knife or cleaver to slice into thin slices. Arrange on a plate then pour over the Tamarind sauce and serve with Thai rice (and I also served steamed Bok Choi with mine).