Duck With Black Bean Sauce And Tamarind Jus

Recipe Ingredients

		Stuffing Ingredients
2		Duck
1 cup	110g / 3.9oz	Chopped celery
2/3 cup	41g / 1.4oz	Chopped cooking onion
1 cup	110g / 3.9oz	Chopped carrots
1 cup	146g / 5.1oz	Peeled and diced orange
1		Salt and pepper to taste
		Black bean sauce ingredients
2 cups	320g / 11oz	Black beans
1/2		Apple - skinned
2		Shallots - diced
1 tablespoon	15ml	Port
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Crushed chilies
1/2 teaspoon	2.5ml	Fresh lemon juice
1 tablespoon	15ml	Fresh chopped coriander
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	Fresh chopped tarragon
2 cups	474ml	Duck stock
1 teaspoon	5ml	Butter tamarind jus ingredients
1/2 lb	227g / 8oz	Tamarind
1 cup	237ml	Duck stock
1 teaspoon	5ml	Butter

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.

Source:
Saveur Magazine Cookbook: Saveur Cooks Authentic American

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