Duck With Black Bean Sauce And Tamarind Jus
Serving Size : 4
Ingredients for prepare Duck With Black Bean Sauce And Tamarind Jus
:
| Amount | Measure | Ingredient - Preparation Method |
-stuffing ingredients-
duck with black bean sauce and tamarind jus |
| 2 | | duck |
| 1 | cup | chopped celery |
| 2/3 | cup | chopped cooking onion |
| 1 | cup | chopped carrots |
| 1 | cup | peeled and diced orange |
| 1 | | salt and pepper to taste |
black bean sauce ingredients
duck with black bean sauce and tamarind jus |
| 2 | cups | black beans |
| 1/2 | | apple - skinned |
| 2 | | shallots - diced |
| 1 | tablespoon | port |
| 1 | teaspoon | cumin |
| 1 | teaspoon | crushed chilies |
| 1/2 | teaspoon | fresh lemon juice |
| 1 | tablespoon | fresh chopped coriander |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | fresh chopped tarragon |
| 2 | cups | duck stock |
| 1 | teaspoon | butter |
tamarind jus ingredients
duck with black bean sauce and tamarind jus |
| 1/2 | pound | tamarind |
| 1 | cup | duck stock |
| 1 | teaspoon | butter |
recipe Duck With Black Bean Sauce And Tamarind Jus
Mix the stuffing ingredients in the cavity of
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the two ducks. Trim the excess fat and bind the legs at the tail end. Season with salt
Duck With Black Bean Sauce And Tamarind Jus
and pepper and roast in 325 degree F oven for 2 hours Pour off any
Duck With Black Bean Sauce And Tamarind Jus
grease. When ducks are golden brown, remove from the oven and cool to room temperature. Halve the
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ducks along the backbone and debone. Discard the stuffing and put the bones in 4 cups of
mung beans
water with an onion, some carrot and salt and pepper. Simmer for about 2
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hours. Reserve duck stock. Black bean sauce: Blanch the beans in water
Duck With Black Bean Sauce And Tamarind Jus
until soft, then coarsely chop. Skin and puree the apple. Sweat the shallots in the port until they
growing pinto beans
are translucent. Combine the rest of the ingredients with the beans and pureed apple and simmer for about
Duck With Black Bean Sauce And Tamarind Jus
15 minutes until the flavors blend. Swirl in the butter. Set aside and keep warm. Tamarind Jus: Soak
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tamarind in water until soft. Squeeze seed out, then strain and puree
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pulp. Combine puree and duck stock and heat through. Swirl in the butter.
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Place the ducks skin side down in roasting pan in a 500F oven for about 10
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minutes (until skin is crispy) Pour some of the black bean sauce on
mung beans
four plates and top with the ducks skin side up. Drizzle some of the tamarind jus
Duck With Black Bean Sauce And Tamarind Jus
over the ducks and serve with oriental vegetables.
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