braised duck with orange-and-lime sauce (zanzibar)

How To Make braised duck with orange-and-lime sauce (zanzibar)

• 1

  Preheat the oven to 350.
• 2

  Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity.
• 3

  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.
• 4

  In a heavy 5 to 6 quart casserole, heat the oil over moderate heat until a light haze forms above it.
• 5

  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.
• 6

  Transfer the duck to a plate and discard the fat remaining in the casserole.
• 7

  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.
• 8

  Stir in the cloves and chill, then return the duck and the liquids that have accumulated around it to the casserole.
• 9

  Cover tightly and braise in the middle of the oven for 1 hour.
• 10

  Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface.
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