Title: Braised Duck With Orange And Lime Sauce (Zanzibar)
Categories: African, Poultry
Yield: 1 Batch
5 lb Duck; up to 5-1/2 lb
1/4 c Vegetable oil
2 c Chicken stock;
- fresh or canned
12 Whole cloves
1 Fresh hot chili *
1/2 c Fresh orange juice;
- strained
2 tb Fresh lime juice; strained
1/2 c Sweet red bell pepper;
- finely chopped
1/4 ts Salt
Garnish:
Orange wedges or slices;
- studded with:
Whole cloves
* About 1-1/2 to 2" long, stemmed and seeded. The typical cautions
about being careful with the things. -S.C.
Preheat the oven to 350°F. Pat the duck completely dry inside and
out with paper towels, and remove the large chunks of fat from the
cavity. Cut off the loose neck skin and truss the bird securely,
then prick the surface around the thighs, the back and the lower
part of the breast with a skewer or the point of a sharp knife.
In a heavy 5 to 6 qt casserole dish, heat the oil over moderate
heat until a light haze forms above it. Add the duck and, turning
it frequently with a slotted spoon or tongs, cook for about
15 minutes, or until it browns richly on all sides. Transfer the
duck to a plate and discard the fat remaining in the casserole.
Pour in 1 cup of the chicken stock and bring to a boil over high
heat, meanwhile scraping in any brown particles that cling to the
bottom and sides of the pan. Stir in the cloves and chill, then
return the duck and the liquids that have accumulated around it to
the casserole.
Cover tightly and braise in the middle of the oven for 1 hour.
Remove the duck to a plate, and with a large spoon skim as much fat
as possible from the surface of the cooking liquid. Discard the
cloves and chili.
Add the remaining cup of stock to the casserole and, stirring and
scraping in the brown bits that cling to the pan, bring to a boil
over high heat. Mix in the orange juice, lime juice, sweet bell
pepper, and salt. Return the duck to the casserole and baste it
with the simmering sauce. Cover tightly and return the duck to the
oven for about 15 minutes. To test for doneness, pierce the thigh
of the bird with the point of a small, sharp knife. The juice
should trickle out a clear yellow; if it is slightly pink, cook the
bird for another 5 to 10 minutes.
Place the duck on a heated platter and pour the sauce over it.
Garnish the platter with the orange wedges or slices and serve at
once.
Recipe FROM: African Cooking, Foods of the World Series,
Time-Life Books, N.Y., 1970
