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Duck with Black Bean Sauce recipe

After a laundry list of ingredients andlengthy cooking procedures, you’ll end up with crispy-skinnedroasted duck served with a flavorful tamarind-seasoned blackbean sauce.

Recipe: Duck with Black BeanSauce

1 cup chopped celery
2/3 cup chopped onion
1 cup chopped carrot
1 cup chopped orange
1 teaspoon ground cumin
1/2 tablespoon chopped green chili pepper
1/2 teaspoon lemon juice
1 tablespoon coriander
1 teaspoon Worcestershire sauce
1 teaspoon tarragon
2 cups chicken broth
1 teaspoon butter2 (3 to 5-pound) ducks
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups water
1 onion, sliced
1 carrot, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 green onions, chopped
1 tablespoon red wine
2 cups canned black beans, rinsed and drained
1 apple, chopped
1 teaspoon butter
2 tablespoons tamarind

  • Preheat oven to 325°F (160°C).
  • In a large bowl combine together choppedcelery, chopped onion, 1 cup chopped carrots, chopped orange,cumin, chopped green chili peppers, lemon juice, coriander, Worcestershiresauce, tarragon, chicken broth, and 1 teaspoon butter.
  • Spoon the stuffing mixture into the bodycavity of ducks. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoonpepper and roast for 2 hours. Pour off any fat when ducks aregolden brown, and cool to room temperature. Slice ducks in halfalong the backbone and debone keeping ducks in tack. Set asideduck meat.
  • Discard the stuffing and place the bonesin a large kettle with 4 cups water, sliced onion, 1 whole choppedcarrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer overlow heat for about 2 hours; strain and discard the solids.
  • Meanwhile, in a medium saucepan over mediumheat, cook chopped green onions in red wine. Stir in coarselymashed canned black beans, and peeled, chopped apple. Reduceheat to low; simmer for about 15 minutes, remove, then add 1teaspoon butter and tamarind; set aside and keep warm.
  • Place the ducks, skin side down, in roastingpan in a 500°F (260°C) oven for about 10 minutes, oruntil the skin is crispy. Pour some of the black bean sauce onthe serving plates and top with the ducks skin side up. Drizzlesome of the sauce on top.

    Makes 6 servings.

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  • Comments

    1 Comment


    Generally, we don t add sriracha and hoisin sauce into this dish but I guess you re taking on the asian fusion direction. Can you believe I ve only once tasted duck?

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