Duck With Black Bean Sauce And Tamarind Jus

Total Time: 32 mins Preparation Time: 30 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 2 duck
• 1 cup celery, chopped
• 2/3 cup cooking onion, chopped
• 1 cup carrot, chopped
• 1 cup orange, peeled and diced
• salt and pepper
• 2 cups black beans
• 1/2 apple, skinned
• 2 shallots, diced
• 1 tablespoon port wine
• 1 teaspoon cumin
• 1 teaspoon chile, crushed
• 1/2 teaspoon fresh lemon juice
• 1 tablespoon fresh coriander, chopped
• 1 teaspoon worcestershire sauce
• 1 teaspoon fresh tarragon, chopped
• 2 cups duck stock
• 1 teaspoon butter
• 1/2 lb tamarind pulp
• 1 cup duck stock
• 1 teaspoon butter

Recipe

• 1 mix the stuffing ingredients in the cavity of the two ducks.
• 2 trim the excess fat and bind the legs at the tail end.
• 3 season with salt and pepper and roast in 325°f oven for 2 hours. pour off any grease.
• 4 when ducks are golden brown, remove from the oven and cool to room temperature.
• 5 halve the ducks along the backbone and debone.
• 6 discard the stuffing and put the bones in 4 cups of water with an onion, some carrot and salt and pepper.
• 7 simmer for about 2 hours.
• 8 reserve duck stock.
• 9 black bean sauce: blanch the beans in water until soft, then coarsely chop.
• 10 skin and puree the apple.
• 11 sweat the shallots in the port until they are translucent.
• 12 combine the rest of the ingredients with the beans and pureed apple and simmer for about 15 minutes until the flavours blend.
• 13 swirl in the butter.
• 14 set aside and keep warm.
• 15 tamarind jus: soak tamarind in water until soft.
• 16 squeeze seed out, then strain and puree pulp.
• 17 combine puree and duck stock and heat through.
• 18 swirl in the butter.
• 19 place the ducks skin side down in roasting pan in a 500°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.
• 20 drizzle some of the tamarind jus over the ducks and serve with oriental vegetables.