Duck with Black Bean Sauce and Tamarind Jus


Submit Recipe

Yields 4 Servings


  • Stuffing Ingredients

  • 2 duck
  • 1 cup celery, chopped
  • 2cup cooking onion, chopped
  • 1 cup carrot, chopped
  • 1 cup orange, peeled and diced
  • salt and pepper
  • Black Bean Sauce Ingredients

  • 2 cups black beans
  • 1apple, skinned
  • 2 shallots, diced
  • 1 tablespoon port wine
  • 1 teaspoon cumin
  • 1 teaspoon chile, crushed
  • 1teaspoon fresh lemon juice
  • 1 tablespoon fresh coriander, chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh tarragon, chopped
  • 2 cups duck stock
  • 1 teaspoon butter
  • Tamarind Jus Ingredients

  • 1lb tamarind pulp
  • 1 cup duck stock
  • 1 teaspoon butter


  1. Mix the stuffing ingredients in the cavity of the two ducks.
  2. Trim the excess fat and bind the legs at the tail end.
  3. Season with salt and pepper and roast in 325°F oven for 2 hours. Pour off any grease.
  4. When ducks are golden brown, remove from the oven and cool to room temperature.
  5. Halve the ducks along the backbone and debone.
  6. Discard the stuffing and put the bones in 4 cups of water with an onion, some carrot and salt and pepper.
  7. Simmer for about 2 hours.
  8. Reserve duck stock.
  9. Black bean sauce: Blanch the beans in water until soft, then coarsely chop.
  10. Skin and puree the apple.
  11. Sweat the shallots in the port until they are translucent.
  12. Combine the rest of the ingredients with the beans and pureed apple and simmer for about 15 minutes until the flavours blend.
  13. Swirl in the butter.
  14. Set aside and keep warm.
  15. Tamarind Jus: Soak tamarind in water until soft.
  16. Squeeze seed out, then strain and puree pulp.
  17. Combine puree and duck stock and heat through.
  18. Swirl in the butter.
  19. 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.
  20. Drizzle some of the tamarind jus over the ducks and serve with oriental vegetables.

Recipe from