Duck with Black Bean Sauce & Tamarind Jus
Yield
4 servingsPrep
30 minCook
4 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
duck
|
*
|
| 1 | cup |
celery
chopped |
|
| ⅔ | cup |
yellow onion
chopped |
*
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
oranges
peeled and diced |
*
|
| 1 | each |
salt and black pepper
to taste |
*
|
| Black bean sauce | |||
| 2 | cups |
black beans
|
|
| ½ | each |
apples
skinned |
|
| 2 | each |
shallots
diced |
*
|
| 1 | tablespoon |
port wine
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
green chili peppers
crushed |
|
| ½ | teaspoon |
lemon juice
fresh |
|
| 1 | tablespoon |
coriander
fresh, chopped |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | teaspoon |
tarragon leaves
fresh, chopped |
|
| 2 | cups |
duck stock
|
* |
| 1 | teaspoon |
butter
|
|
| Tamarind jus | |||
| ½ | pound |
tamarind
|
|
| 1 | cup |
duck stock
|
* |
| 1 | teaspoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
duck
|
*
|
| 237 | ml |
celery
chopped |
|
| 158 | ml |
yellow onion
chopped |
*
|
| 237 | ml |
carrots
chopped |
|
| 237 | ml |
oranges
peeled and diced |
*
|
| 1 | each |
salt and black pepper
to taste |
*
|
| Black bean sauce | |||
| 473 | ml |
black beans
|
|
| 0.5 | each |
apples
skinned |
|
| 2 | each |
shallots
diced |
*
|
| 15 | ml |
port wine
|
|
| 5 | ml |
cumin
|
|
| 5 | ml |
green chili peppers
crushed |
|
| 2.5 | ml |
lemon juice
fresh |
|
| 15 | ml |
coriander
fresh, chopped |
|
| 5 | ml |
worcestershire sauce
|
|
| 5 | ml |
tarragon leaves
fresh, chopped |
|
| 473 | ml |
duck stock
|
* |
| 5 | ml |
butter
|
|
| Tamarind jus | |||
| 226.8 | g |
tamarind
|
|
| 237 | ml |
duck stock
|
* |
| 5 | ml |
butter
|
|
Directions
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 purée the apple. Sweat the shallots in the port until they are translucent.
Combine the rest of the ingredients with the beans and puréed 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 purée pulp.
Combine purée 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.
