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Duck with Black Bean Sauce and Tamarind Jus















Low Fat, Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium


2 each duck
1 cup celery
cup yellow onion
1 cup carrots
1 cup oranges
peeled and diced
1 each salt and black pepper
to taste
Black bean sauce
2 cups black beans
½ each apples
2 each shallots
1 tablespoon port wine
1 teaspoon cumin
1 teaspoon green chili peppers
½ teaspoon lemon juice
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 20013% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 80mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 10g 39%
Sugars g
Protein 17g
Vitamin A 113% Vitamin C 15%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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