Duck With Black Bean Sauce And Tamarind Jus Recipes

DUCK WITH BLACK BEAN SAUCE AND TAMARIND JUS

Steps:

• 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°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 coarsely 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°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.

PAN SEARED DUCK BREAST WITH TAMARIND REDUCTION

Steps:

• Heat a Dutch oven. Add the butter; cook the carrots, onion, celery, and garlic for 10 minutes or until caramelized. Add tomatoes and cook for another 2 minutes. De-glaze with red wine. Reduce down by half and add duck stock, canela, star anise, and bay leaves. Cook for 30 minutes, or until the sauce is reduced by 2/3. At this point, add the thyme and the tamarind paste. Cook for 5 minutes then strain sauce through a fine mesh sieve.
• Heat a saute pan large enough to hold the two duck breasts. Season the duck breast with salt and pepper. Add it to the pan skin side down, and sear for 3 minutes. Place the pan in a preheated 400 degree oven for 5 minutes, or until the internal temperature of the duck is 145 degrees. Place 2 tablespoons of tamarind sauce on a plate. Slice the duck breasts on a bias and put on the plate, on top of the tamarind sauce.

TAMARIND BARBECUED DUCK WITH SMOKY PLANTAIN CREMA

Steps:

• With a sharp knife, score the skin of the duck breasts in a crisscross fashion. Put them in a large resealable plastic bag and pour in the marinade. Refrigerate overnight, turning the bag occasionally.
• Prepare a medium-hot fire in a grill.
• When the coals are ready, lightly oil the grill rack. Remove the duck from the marinade, allowing the excess to fall away, and place the duck skin side down on the grill. (Be careful, as dripping fat may cause the fire to flare up.) Grill for 6 minutes. Flip the breasts over and grill for an additional 7 or 8 minutes, or until medium-rare in the center. (If the duck begins to brown too much, move it to a cooler part of the grill to finish cooking.) Allow the breasts to rest for a few minutes on a platter.
• Rewarm the crema over low heat and spoon it onto six dinner plates. Cut each duck breast crosswise into thin slices and season with salt and pepper. Lay the duck slices atop the crema and serve.
• Recommended wine: A Malbec from Argentina to go with the tamarind in the barbecue sauce.