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Ingredientes
- 5 lb To 5 1/2 lb. duck
- 1/4 c. Vegetable oil
- 2 c. Chicken stock, fresh or possibly canned
- 12 whl cloves
- 1 x Fresh warm chili *
- 1/2 c. Strained fresh orange juice
- 2 Tbsp. Strained fresh lime juice
- 1/2 c. Finely minced sweet bell pepper, preferably red
- 1/4 tsp Salt
Direcciones
- Orange wedges or possibly slices studded with whole cloves for garnish
- * about 1 1/2 to 2inches long, stemmed and seeded [The typical cautions about being careful with the things. S.C.]
- Preheat the oven to 350F. Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity. 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 possibly the point of a sharp knife.
- In a heavy 5- to 6-qt casserole, heat the oil over moderate heat till a light haze forms above it. Add in the duck and, turning it frequently with a slotted spoon or possibly tongs, cook for about 15 min, or possibly till it browns richly on all sides. Transfer the duck to a plate and throw away the fat remaining in the casserole. Pour in 1 c. of the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles which cling to the bottom and sides of the pan.
- Stir in the cloves and chill, then return the duck and the liquids which have accumulated around it to the casserole.
- Cover tightly and braise in the middle of the oven for 1 hour. Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface of the cooking liquid. Throw away the cloves and chili.
- Add in the remaining c. of stock to the casserole and, stirring and scraping in the brown bits which cling to the pan, bring to a boil over high heat. Fold in the orange juice, lime juice, sweet bell pepper and salt. Return the duck to the casserole and baste it with the simmering sauce. Cover tightly and return the duck to the oven for about 15 min. To test for doneness, pierce the thigh of the bird with the point of a small, sharp knife. The juice should trickle out a clear yellow; if it is slightly pink, cook the bird for another 5 - 10 min.
- Place the duck on a heated platter and pour the sauce over it.
- Garnish the platter with the orange wedges or possibly slices and serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 750g | |
| Calories 610 | |
| Calories from Fat 499 | 82% |
| Total Fat 56.55g | 71% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 1347mg | 56% |
| Potassium 835mg | 24% |
| Total Carbs 23.84g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 12.54g | 8% |
| Protein 6.61g | 11% |
