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1
Mix the stuffing ingredients in the cavity of the two ducks.
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2
Trim the excess fat and bind the legs at the tail end.
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3
Season with salt and pepper and roast in 325u00b0F oven for 2 hours. Pour off any grease.
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4
When ducks are golden brown, remove from the oven and cool to room temperature.
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5
Halve the ducks along the backbone and debone.
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6
Discard the stuffing and put the bones in 4 cups of water with an onion, some carrot and salt and pepper.
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7
Simmer for about 2 hours.
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8
Reserve duck stock.
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9
Black bean sauce: Blanch the beans in water until soft, then coarsely chop.
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10
Skin and puree the apple.
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11
Sweat the shallots in the port until they are translucent.
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12
Combine the rest of the ingredients with the beans and pureed apple and simmer for about 15 minutes until the flavours blend.
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13
Swirl in the butter.
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14
Set aside and keep warm.
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15
Tamarind Jus: Soak tamarind in water until soft.
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16
Squeeze seed out, then strain and puree pulp.
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17
Combine puree and duck stock and heat through.
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18
Swirl in the butter.
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19
Place the ducks skin side down in roasting pan in a 500u00b0F 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.
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20
Drizzle some of the tamarind jus over the ducks and serve with oriental vegetables.
