Braised Duck With Orange-and-lime Sauce (zanzibar) Recipe

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

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Ingredients

5 lb
duck
1/4 c
vegetable oil
2 c
chicken stock
12
cloves
1
chili pepper, seeded and stemmed
1/2 c
orange juice
2 Tbsp
lime juice
1/2 c
red bell pepper, finely chopped
1/4 tsp
salt
orange, wedges studded with cloves

Directions Step-By-Step

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.

About this Recipe

Other Tag: Quick & Easy