Duck With Black Bean Sauce And Tamarind Jus

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Servings: 8 servings Difficulty: Advanced
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Rosé duck breasts served with a savory fermented black bean sauce and a sweet-sour tamarind reduction.
Duck With Black Bean Sauce and Tamarind Jus recipe image
Duck With Black Bean Sauce and Tamarind Jus recipe image
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Duck With Black Bean Sauce And Tamarind Jus

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 450

Description

This elegant dish features tender, crispy-skinned duck breasts paired with two distinct sauces. The fermented black bean sauce offers a deep, savory umami punch with subtle sweetness from apple, while the tamarind jus provides a bright, tart counterpoint. It’s a sophisticated yet approachable dinner that balances rich meat with complex, layered flavors. Perfect for date nights or special weekend meals, this recipe showcases the versatility of duck.

Directions

  1. Preheat the oven to 325°F (165°C).
  2. Score the duck skin lightly without cutting into the meat, season generously with salt and pepper, and place skin-side down in a cold roasting pan.
  3. Roast the ducks for 2 hours until the skin is deeply golden and the meat is cooked through.
  4. Remove ducks from the oven and let them cool to room temperature.
  5. While ducks cool, prepare the black bean sauce: Blanch black beans until soft, then roughly chop.
  6. Peeel, core, and puree the apple.
  7. In a saucepan, sweat the diced shallots in port wine until translucent.
  8. Add the chopped black beans, apple puree, cumin, crushed chilies, lemon juice, Worcestershire sauce, coriander, tarragon, and 1 cup of duck stock.
  9. Simmer the black bean mixture for 15 minutes until flavors meld and it thickens slightly.
  10. Remove from heat and swirl in 1 teaspoon of butter. Keep warm.
  11. Prepare the tamarind jus: Soak tamarind in warm water until soft, then squeeze out seeds and strain the pulp.
  12. Combine the tamarind pulp with the remaining 1 cup of duck stock in a small saucepan.
  13. Heat the tamarind mixture through and swirl in 1 teaspoon of butter.
  14. Preheat a broiler or oven to 500°F (260°C).
  15. Place the roasted duck breasts skin-side down in a hot roasting pan or skillet.
  16. Crisp the skin for 10 minutes until crackling.
  17. Spoon a layer of black bean sauce onto four plates.
  18. Place the duck breasts 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 8 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 8g40%
Cholesterol 120mg40%
Sodium 350mg15%
Total Carbohydrate 15g5%
Dietary Fiber 5g20%
Sugars 6g
Protein 35g70%

* 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, fermented black beans, crispy skin, duck breast, umami, sweet and sour, port wine, apple puree, shallots, coriander, tarragon, duck stock, reduction, dinner party, gourmet, savory, tangy
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