---------- Recipe via Meal-Master (tm) v8.01
       Title: Duck with Black Bean Sauce and Tamarind Jus
  Categories: Poultry, Beans, Sauces, Oriental
       Yield: 4 servings
       1 x  ----stuffing ingredients----        2 ea Duck
       1 c  Chopped celery                    2/3 c  Chopped cooking onion
       1 c  Chopped carrots                     1 c  Peeled and diced orange
 	    1 ea Salt and pepper to taste	     1 x  Black bean sauce
       1 ea ------------------------            2 c  Black beans
     1/2 ea Apple, skinned                      2 ea Shallots, diced
       1 tb Port                                1 ts Cumin
       1 ts Crushed chilies                   1/2 ts Fresh lemon juice
       1 tb Fresh chopped coriander             1 ts Worcestershire sauce
       1 ts Fresh chopped tarragon              2 c  Duck stock
 	    1 ts Butter 			     1 x  --tamarind jus
       1 ea ------------------------          1/2 lb Tamarind
       1 c  Duck stock                          1 ts Butter
   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