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Correo Electrónico
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Ingredientes
- 2 x Duck
- 1 c. Minced celery
- 2/3 c. Minced cooking onion
- 1 c. Minced carrots
- 1 c. Peeled and diced orange
- 1 x Salt and pepper to taste
- 1 x Black bean sauce ingredients
- 2 c. Black beans
- 1/2 x Apple, skinned
- 2 x Shallots, diced
- 1 tsp Port
- 1 tsp Cumin
- 1 tsp Crushed chilies
- 1/2 tsp Fresh lemon juice
- 1 tsp Fresh minced coriander
- 1 tsp Worcestershire sauce
- 1 tsp Fresh minced tarragon
- 2 c. Duck stock
- 1 tsp Butter
- 1/2 lb Tamarind
- 1 c. Duck stock
- 1 tsp Butter
Direcciones
- 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 hrs Pour off any grease.
- When ducks are golden, remove from the oven and cold to room temperature. Halve the ducks along the backbone and debone. Throw away the stuffing and put the bones in 4 c. of water with an onion, some carrot and salt and pepper. Simmer for about 2 hrs.
- Reserve duck stock. Black bean sauce: Blanch the beans in water till soft, then coursely chop. Skin and puree the apple. Sweat the shallots in the port till they are translucent/soft. Combine the rest of the ingredients with the beans and pureed apple and simmer for about 15 min till the flavours blend. Swirl in the butter. Set aside and keep hot. Tamarind Jus: Soak tamarind in water till 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 min (till 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.
