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Duck With Black Bean Sauce And Tamarind Jus

Type: Meat, Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Stuffing Ingredients
2   Duck
1 cup 110g / 3.9ozChopped celery
2/3 cup 41g / 1.4ozChopped cooking onion
1 cup 110g / 3.9ozChopped carrots
1 cup 146g / 5.1ozPeeled and diced orange
1   Salt and pepper to taste
  Black bean sauce ingredients
2 cups 320g / 11ozBlack beans
1/2   Apple - skinned
2   Shallots - diced
1 tablespoon 15mlPort
1 teaspoon 5mlCumin
1 teaspoon 5mlCrushed chilies
1/2 teaspoon 2.5mlFresh lemon juice
1 tablespoon 15mlFresh chopped coriander
1 teaspoon 5mlWorcestershire sauce
1 teaspoon 5mlFresh chopped tarragon
2 cups 474mlDuck stock
1 teaspoon 5mlButter tamarind jus ingredients
1/2 lb 227g / 8ozTamarind
1 cup 237mlDuck stock
1 teaspoon 5mlButter

Recipe Instructions

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 coarsely 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 flavors 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 500F 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.

Saveur Magazine Cookbook: Saveur Cooks Authentic American


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