Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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