Sweet and sour slices of char-grilled duck with tamarind sauce

200g duck breast
2tbsp tamarind sauce
1 handful kai-lan (Chinese broccoli) or pak choi

For the marinade
5tbsp light soy sauce
2tbsp dark soy sauce
2½tbsp sugar
3tbsp honey
3pcs pounded coriander roots
1pinch white pepper

For the sauce
100ml tamarind concentrate
8tbsp sugar
½ tsp salt
4 tbsp fish sauce

Clean and trim the duck and slice into pieces about 1½cm thick. Marinate the duck in the prepared sauce for at least 6 hours or more to absorb the flavour in the refrigerator.
Barbecue or grill the duck pieces until thoroughly cooked, only turning once. Sauté or blanche kai-lan or pak choi and arrange on the plate in a line for cooked duck to rest on.
Once the duck is cooked, arrange this neatly on the prepared kai-lan or pak choi and pour the tamarind sauce on top of the grilled duck. It should taste refreshingly sweet and sour.