Preparation:

Preheat oven to 325° F .

In a large bowl combine together chopped celery, chopped onion, 1 cup chopped carrots, chopped orange, cumin, chopped green chili peppers, lemon juice, coriander, Worcestershire sauce, tarragon, chicken broth, and 1 tsp butter.

Spoon the stuffing mixture into the body cavity of ducks. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper and roast for 2 hours. Pour off any fat when ducks are golden brown, and cool to room temperature. Slice ducks in half along the backbone and debone keeping ducks in tack. Set aside duck meat.

Discard the stuffing and place the bones in a large kettle with 4 cups water, sliced onion, 1 whole chopped carrot, 1/2 tsp salt, and 1/4 tsp pepper. Simmer over low heat for about 2 hours; strain and discard the solids.

Meanwhile, in a medium saucepan over medium heat, cook chopped green onions in red wine. Stir in coarsely mashed canned black beans, and peeled, chopped apple. Reduce heat to low; simmer for about 15 minutes, remove, then add 1 tsp butter and tamarind; set aside and keep warm.

Place the ducks, skin side down, in roasting pan in a 500° F oven for about 10 minutes, or until the skin is crispy. Pour some of the black bean sauce on the serving plates and top with the ducks skin side up. Drizzle some of the sauce on top.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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