Duck With Black Bean Sauce and Tamarind Jus

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READY IN: 32mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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°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 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 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 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.
  • Drizzle some of the tamarind jus over the ducks and serve with oriental vegetables.
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