Duck With Black Bean Sauce And Tamarind Jus Food

DUCK WITH BLACK BEAN SAUCE AND TAMARIND JUS

Steps:

• 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.