Duck with Black Bean Sauce & Tamarind Jus
Submitted by bycraft
Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.
YIELD
4 servingsPREP
30 minCOOK
4 hrsREADY
5 hrsThis is a project recipe, and it rewards every bit of effort with layers of flavor that’ll have your dinner guests talking for weeks.
Two whole ducks get roasted with a mirepoix-and-orange stuffing, then deboned, and finished at high heat until the skin shatters at first bite.
Underneath sits a bold black bean sauce punched up with cumin, green chili, fresh coriander, port wine, and pureed apple for a subtle sweetness.
Tying it all together is a homemade tamarind jus built on duck stock, bringing a tart, fruity depth that cuts right through the richness.
Kitchen Tips
- Make your duck stock from the bones while you prep the sauces. Two hours of simmering gives you a concentrated base that elevates both the bean sauce and tamarind jus.
- The high-heat finish is non-negotiable. Those final minutes skin-side down at blazing heat are what give you that glass-like crackle.
- Soak tamarind in warm water for at least 30 minutes, then squeeze out the seeds and strain. The pulp should be smooth before combining with stock.
- Both sauces can be made ahead and reheated gently, making day-of assembly much more manageable.
Ingredients
Directions
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 purée the apple. Sweat the shallots in the port until they are translucent.
Combine the rest of the ingredients with the beans and puréed 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 purée pulp.
Combine purée 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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