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

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

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Ingredients

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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

How to Make Braised Duck with Orange-And-Lime Sauce (Zanzibar)

Step-by-Step

  • 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.

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

Other Tag: Quick & Easy




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