Duck Breasts With Tamarind Sauce And Pickled Daikon Salad

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1 cup water

1/2 cup unseasoned rice vinegar

1/4 cup mirin (sweet rice wine)

2 tablespoons sugar

Kosher salt

1/2 pound daikon, peeled and cut into 1/4-inch matchsticks

4 ounces pressed tamarind from a 1-pound block, cut into 1-inch pieces

2 1/2 cups boiling water

3 tablespoons vegetable oil

1 shallot, minced

1 1/2 tablespoons minced peeled fresh ginger

1 lemongrass stalk, thinly sliced

1/2 teaspoon ground cardamom

2 tablespoons fresh lime juice

1/4 cup plus 2 tablespoons honey

Freshly ground pepper

Four 6- to 7-ounce duck breast halves, skin lightly scored in a crosshatch pattern

6 Medjool dates, pitted and thinly sliced lengthwise

4 ounces baby spinach or tatsoi

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