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Poultry 
Duck

Kat's Duck With Black Bean Sauce

 1.00 x  ----stuffing ingredients----
    2 ea Duck
    1 c  Chopped celery
    3/4 c  Chopped cooking onion
    1 c  Chopped carrots
    1 c  Peeled and diced orange
    Salt and pepper to taste
     Black bean sauce ingredients
  
    2 c  Black beans
    1/2 ea Apple, skinned
    2.00 ea Shallots, diced
    1 Tbs  Port
    1 t  Cumin
    1 t  Crushed chilies
    1/2 t  Fresh lemon juice
    1 Tbs  Fresh chopped coriander
    1 t  Worcestershire sauce
    1 t  Fresh chopped tarragon
    2 c  Duck stock
    1 t  Butter

    --tamarind jus ingredients--
   
    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 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 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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