braised duck with orange-and-lime sauce (zanzibar)
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Ingredients For braised duck with orange-and-lime sauce (zanzibar)
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5 lbduck
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1/4 tspsalt
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1/2 cred bell pepper, finely chopped
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2 Tbsplime juice
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1/2 corange juice
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1chili pepper, seeded and stemmed
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12cloves
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2 cchicken stock
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1/4 cvegetable oil
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orange, wedges studded with cloves
How To Make braised duck with orange-and-lime sauce (zanzibar)
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1Preheat the oven to 350.
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2Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity.
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3Cut 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.
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4In a heavy 5 to 6 quart casserole, heat the oil over moderate heat until a light haze forms above it.
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5Add 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.
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6Transfer the duck to a plate and discard the fat remaining in the casserole.
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7Pour 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.
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8Stir in the cloves and chill, then return the duck and the liquids that have accumulated around it to the casserole.
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9Cover tightly and braise in the middle of the oven for 1 hour.
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10Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface.
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