Ingredients Jump to Instructions ↓

  1. 2 duck

  2. 1 cup chopped celery

  3. 2/3 cup chopped cooking onion

  4. 1 cup chopped carrots

  5. 1 cup peeled and diced orange

  6. 1 salt and pepper to taste black bean sauce ingredients

  7. 2 cups black beans

  8. 1/2 apple -- skinned

  9. 2 shallots -- diced

  10. 1 tablespoon port

  11. 1 teaspoon cumin

  12. 1 teaspoon crushed chilies

  13. 1/2 teaspoon fresh lemon juice

  14. 1 tablespoon fresh chopped coriander

  15. 1 teaspoon Worcestershire sauce

  16. 1 teaspoon fresh chopped tarragon

  17. 2 cups duck stock

  18. 1 teaspoon butter --tamarind jus ingredients--

  19. 1/2 pound tamarind

  20. 1 cup duck stock

  21. 1 teaspoon butter

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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