Title: Duck with Black Bean Sauce and Tamarind Jus
Categories: Main dish, Meats
Yield: 4 servings
1 x ----stuffing ingredients----
1 c Chopped celery
1 c Chopped carrots
1 ea Salt and pepper to taste
1 ea ------------------------
1/2 ea Apple, skinned
1 T Port
1 t Crushed chilies
1 T Fresh chopped coriander
1 t Fresh chopped tarragon
1 t Butter
1 ea ------------------------
1 c Duck stock
2 ea Duck
2/3 c Chopped cooking onion
1 c Peeled and diced orange
1 x Black bean sauce ingredients
2 c Black beans
2 ea Shallots, diced
1 t Cumin
1/2 t Fresh lemon juice
1 t Worcestershire sauce
2 c Duck stock
1 x --tamarind jus ingredients--
1/2 lb Tamarind
1 t Butter
Mix the stuffing ingredients in the cavity of the two ducks. Trim the
excess fat and bind the legs at the tail end. Season with salt and
pepper and roast in 325 degree F oven for 2 hours Pour off any
grease. When ducks are golden brown, remove from the oven and cool to
room temperature. Halve the ducks along the backbone and debone.
Discard the stuffing and put the bones in 4 cups of water with an
onion, some carrot and salt and pepper. Simmer for about 2 hours.
Reserve duck stock. Black bean sauce: Blanch the beans in water until
soft, then coursely chop. Skin and puree the apple. Sweat the
shallots in the port until they are translucent. Combine the rest of
the ingredients with the beans and pureed apple and simmer for about
15 minutes until the flavours blend. Swirl in the butter. Set aside
and keep warm. Tamarind Jus: Soak tamarind in water until soft.
Squeeze seed out, then strain and puree pulp. Combine puree and duck
stock and heat through. Swirl in the butter. Place the ducks skin
side down in roasting pan in a 500 degree F oven for about 10 minutes
(until skin is crispy) Pour some of the black bean sauce on four
plates and top with the ducks skin side up. Drizzle some of the
tamarind jus over the ducks and serve with oriental vegetables.
