Duck with black bean sauce and tamarind jus
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Duck with black bean sauce and tamarind jus
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Last updated 6/12/2012 12:58:12 AM. Recipe ID 20918. Report a problem with this recipe.
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      Title: Duck with black bean sauce and tamarind jus
 Categories: Main dish, Meats
      Yield: 4 servings
 
      1 x  ----stuffing ingredients----
      2 ea Duck
      1 c  Chopped celery
    2/3 c  Chopped cooking onion
      1 c  Chopped carrots
      1 c  Peeled and diced orange
      1 ea Salt and pepper to taste
      1 x  Black bean sauce ingredients
      1 ea ------------------------
      2 c  Black beans
    1/2 ea Apple, skinned
      2 ea Shallots, diced
      1 T  Port
      1 t  Cumin
      1 t  Crushed chilies
    1/2 t  Fresh lemon juice
      1 T  Fresh chopped coriander
      1 t  Worcestershire sauce
      1 t  Fresh chopped tarragon
      2 c  Duck stock
      1 t  Butter
      1 x  --tamarind jus ingredients--
      1 ea ------------------------
    1/2 lb Tamarind
      1 c  Duck stock
      1 t  Butter
 
  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 coursely 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 degree 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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Recipe ID 20918 (Apr 03, 2005)

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