Title: Duck with Black Bean Sauce & Tamarind Jus
Categories: Duck Sauce Main
Yield: 4 Servings
| 2 | | Duck |
| 1 | c | Chopped celery |
| 2/3 | c | Chopped cooking onion |
| 1 | c | Chopped carrots |
| 1 | c | Peeled and diced orange |
| 1 | | Salt and pepper to taste |
| | | Black bean sauce ingredients |
| 1 | | ------------------------ |
| 2 | c | Black beans |
| 1/2 | | Apple, skinned |
| 2 | | Shallots, diced |
| 1 | tb | Port |
| 1 | ts | Cumin |
| 1 | ts | Crushed chilies |
| 1/2 | ts | Fresh lemon juice |
| 1 | tb | Fresh chopped coriander |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Fresh chopped tarragon |
| 2 | c | Duck stock |
| 1 | ts | Butter -tamarind jus ingredients-- |
| 1 | | ------------------------ |
| 1/2 | lb | Tamarind |
| 1 | c | Duck stock |
| 1 | ts | 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.