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Braised Duck With Orange-And-Lime Sauce
5 lb To 5 1/2 pound duck
1/4 c Vegetable oil
2 c Chicken stock (fresh or
-canned)
12 Whole cloves
1 Fresh hot chili *
1/2 c Strained fresh orange juice
2 T Strained fresh lime juice
1/2 c Finely sweet red,Chopped
-bell peppe
1/4 t Salt
Orange wedges or slices studded with whole cloves for garnish
* about 1 1/2 to 2inches long, stemmed and seeded
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 the point
of a sharp knife.
In a heavy 5- to 6-quart casserole, heat the oil over moderate heat
until a light haze forms above it. 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. Transfer the duck to a plate and discard the fat remaining in the
casserole. 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. Stir in the cloves and chill, then return the duck and the liquids that
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. Discard the cloves and chili.
Add the remaining cup of stock to the casserole and, stirring and
scraping in the brown bits that cling to the pan, bring to a boil over high heat.
Mix 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 minutes. 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 to 10 minutes.
Place the duck on a heated platter and pour the sauce over it. Garnish
the platter with the orange wedges or slices and serve at once.
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