For the Roasted Duck: Combine soy sauce, sugar cane juice, oil, lemon zest, lime zest, cumin seeds, bay leaves, pepper, hickory smoke and garlic in large bowl and blend well. Add duck breasts, cover and marinate in refrigerator overnight.

Drain duck. Grill over high heat, breast side first, until brown, 5 minutes. Turn and grill other side 2 minutes. Place in baking pan and roast at 500 degrees until cooked through, 20 minutes. Remove from oven. Serve duck breasts with Tamarind Sauce.

For the Tamarind Sauce: Boil broth over medium-high heat until reduced to 4 cups, about 10 minutes. Saute shallots and garlic in oil over medium heat until soft, 1 minute. Add wine and tamarind and boil until reduced by half, about 15 minutes.

Add molasses, brown sugar and broth and reduce by half until thick, 25 minutes. Season to taste with salt and pepper. (Makes 2 cups)

This recipe yields 8 servings.

Each serving with 1 tablespoon sauce: 247 calories; 293 mg sodium; 43 mg cholesterol; 22 grams fat; 5 grams carbohydrates; 7 grams protein; 0.06 gram fiber.

Each tablespoon of sauce: 37 calories; 148 mg sodium; 0 cholesterol; 0 fat; 6 grams carbohydrates; 0 protein; 0.49 gram fiber.