Braised Duck

Title: Braised Duck with Orange-And-Lime Sauce (Zanzibar)

  Categories: African, Poultry, Ceideburg 2

       Yield: 1 servings

       5 lb To 5 1/2 pound duck

     1/4 c  Vegetable oil

       2 c  Chicken stock, fresh or

            -canned

      12    Whole cloves

       1    Fresh hot chili *

     1/2 c  Strained fresh orange juice

       2 tb Strained fresh lime juice

     1/2 c  Finely chopped sweet bell

            -pepper, preferably red

     1/4 ts Salt

   Orange wedges or slices studded with whole cloves for garnish

   * about 1 1/2 to 2inches long, stemmed and seeded [The typical

   cautions about being careful with the things.  S.C.]

   Preheat the oven to 350F.  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-quart casserole, 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.