2 each duck
1 cup chopped celery
2/3 cup chopped cooking onion
1 cup chopped carrots
1 cup peeled and diced orange
1 each salt and pepper to taste
BLACK BEAN SAUCE INGREDIENTS
2 cup black beans
1/2 each apple, skinned
2 each shallots, diced
1 tbsp port
1 tsp cumin
1 tsp crushed chilies
1/2 tsp fresh lemon juice
1 tbsp fresh chopped coriander
1 tsp worcestershire sauce
1 tsp fresh chopped tarragon
2 cup duck stock
Butter -tamarind jus ingredients--
1/2 lb tamarind
1 cup duck stock
1 tsp butter
A Recipe for
Duck With Black Bean Sauce & Tamarind Jus
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This Recipe for Duck With Black Bean Sauce & Tamarind Jus is one of thousands in the Recipes-to-go Meat Cookbook.
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
This is a recipe for Duck With Black Bean Sauce & Tamarind Jus from the recipe cookbook of Recipes-to-go (Meat)
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Food Tip |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
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.
Serves: 4
Duck With Black Bean Sauce & Tamarind Jus Recipe brought to you by Recipes To-Go