Duck With Black Bean Sauce & Tamarind Jus

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Servings: 4 Difficulty: Advanced
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Crispy roasted duck served with savory black bean apple sauce and tangy tamarind jus
Duck With Black Bean Sauce & Tamarind Jus recipe image
Duck With Black Bean Sauce & Tamarind Jus recipe image
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Duck With Black Bean Sauce & Tamarind Jus

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 650

Description

This elegant dish features tender roasted duck paired with two distinct, flavorful sauces. The duck is stuffed and slow-roasted, then deboned and crisped to perfection. It is served over a rich black bean sauce infused with sweet apple and warm spices, while a bright tamarind jus adds a tart counterpoint to the richness. This impressive centerpiece bridges traditional roasting with Asian-inspired flavors.

Ingredients

Directions

  1. Preheat your oven to 325F (165C).
  2. Mix the stuffing ingredients and fill the cavities of the two ducks. Trim excess fat and tie the legs together at the tail end.
  3. Season the ducks generously with salt and pepper. Roast in the oven for approximately 2 hours, or until the meat is cooked through and the skin is golden brown.
  4. Pour off any accumulated grease from the roasting pan. Remove the ducks and let them cool to room temperature.
  5. Halve the ducks along the backbone and carefully debone them, keeping the skin and meat intact.
  6. Save the bones and place them in a pot with 4 cups of water, an onion, carrots, salt, and pepper. Simmer for 2 hours to create a rich duck stock, then strain and reserve.
  7. For the black bean sauce: Blanch the black beans in boiling water until soft, then drain and coarsely chop them.
  8. Skin and puree the apple until smooth.
  9. In a saucepan, sweat the diced shallots in the port wine over medium heat until translucent.
  10. Add the chopped beans, pureed apple, cumin, crushed chilies, lemon juice, coriander, Worcestershire sauce, and tarragon to the shallot mixture.
  11. Simmer the black bean mixture for 15 minutes to blend the flavors. Remove from heat and swirl in the butter. Keep warm.
  12. For the tamarind jus: Soak the tamarind in warm water until soft. Squeeze out the seeds and strain the pulp to remove fibers.
  13. Combine the tamarind pulp with 1 cup of the reserved duck stock in a small saucepan. Heat through gently.
  14. Swirl the remaining teaspoon of butter into the tamarind jus for richness.
  15. Preheat the oven to 500F (260C). Place the deboned ducks skin-side down in a hot roasting pan.
  16. Roast for about 10 minutes until the skin is crispy and browned.
  17. Turn off the heat. Spoon a layer of black bean sauce onto four serving plates.
  18. Place the duck portions skin-side up on top of the sauce.
  19. Drizzle the tamarind jus over the duck and serve immediately with oriental vegetables.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 650kcal
% Daily Value *
Total Fat 35g54%
Saturated Fat 12g60%
Cholesterol 180mg60%
Sodium 450mg19%
Total Carbohydrate 35g12%
Dietary Fiber 12g48%
Sugars 15g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: duck, black bean sauce, tamarind jus, roasted duck, crispy skin, dinner party, fusion cuisine, black beans, apple sauce, cumin, shallots, port wine, tarragon, duck stock, stuffed duck, gourmet main, asian inspired, rich flavor, tangy sauce
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