| 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 coursely 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 |
