DUCK WITH BLACK BEAN SAUCE AND TAMARIND JUS
This is one of the Zaar recipes that I adopted. I hope to make this soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Whole Duck
Time 32m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 2906.1, Fat 252.5, SaturatedFat 85.4, Cholesterol 486.9, Sodium 493.2, Carbohydrate 73.6, Fiber 13.9, Sugar 42.8, Protein 83.8
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