Chef tip: sometimes using a thickener like potato starch or arrow root powder is necessary because over-reducing can result in a sauce which is too rich.

Method:

Caramelise the bones in fat until golden brown and reserve on the side.
Deglaze the roasting tray with water, then add balsamic vinegar, and bring to the boil.
In a heavy-bottomed pan, put 2/3 of the caramelised duck bones, brown stock and roasting pan juices.
Bring to the boil, simmer and skim regularly for 15min. Pass through the colander.
In a clean heavy-bottomed pan put the sauce, tamarind purée, remaining beef bones and grapes.
Bring back to the boil, simmer and skim for approximately 7-10 minutes.
After the sauce has reduced to consistency remove from the heat and add the lime zest and vanilla. Infuse for 2 minutes.
Pass through a chinois and add lime juice and black pepper. Check with a senior chef.
Blast chill, record temps and store in the fridge until needed.

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