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Braised Duck with Orange-And-Lime Sauce (Zanzibar)
chili pepper, seeded and stemmed
red bell pepper, finely chopped
orange, wedges studded with cloves
1Preheat the oven to 350.
2Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity.
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.
4In a heavy 5 to 6 quart casserole, heat the oil over moderate heat until a light haze forms above it.
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.
6Transfer the duck to a plate and discard the fat remaining in the casserole.
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.
8Stir in the cloves and chill, then return the duck and the liquids that have accumulated around it to the casserole.
9Cover tightly and braise in the middle of the oven for 1 hour.
10Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface.