Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ----stuffing ingredients----
   2                    duck
   1      cup           chopped celery
     2/3  cup           chopped cooking onion
   1      cup           chopped carrots
   1      cup           peeled and diced orange
   1                    salt and pepper to taste
                        black bean sauce ingredients
   2      cups          black beans
     1/2                apple -- skinned
   2                    shallots -- diced
   1      tablespoon    port
   1      teaspoon      cumin
   1      teaspoon      crushed chilies
     1/2  teaspoon      fresh lemon juice
   1      tablespoon    fresh chopped coriander
   1      teaspoon      Worcestershire sauce
   1      teaspoon      fresh chopped tarragon
   2      cups          duck stock
   1      teaspoon      butter
                        --tamarind jus ingredients--
     1/2  pound         tamarind
   1      cup           duck stock
   1      teaspoon      butter

Preparation:

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 coarsely 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 flavors 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 500F 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 vegetables.