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

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

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

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.

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

Other Tag: Quick & Easy



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