Braised Duck with Orange-And-Lime Sauce (Zanzibar)
Submitted by Moe
A Zanzibari braised duck browned whole, then slow-cooked with cloves, hot chili, fresh orange and lime juice, and sweet red peppers. East African spice-island flavors in every bite.
YIELD
1 servingsPREP
30 minCOOK
90 minREADY
120 minZanzibar, the legendary spice island off the coast of Tanzania, has been a crossroads of flavor for centuries, and this braised duck carries that heritage in every spoonful.
A whole duck gets pricked to render its fat, browned deeply on all sides, then braised in chicken stock with whole cloves and a fresh hot chili that perfume the meat as it slowly tenderizes.
In the second stage, fresh-squeezed orange and lime juice join the pot along with diced sweet red peppers, building a sauce that’s citrusy, fragrant, and just a touch fiery.
The duck comes out burnished and tender, sauced and garnished with clove-studded orange wedges for a presentation that’s as striking as the flavor.
Pro Tips
- Prick the skin thoroughly around the thighs, back, and lower breast. This lets the fat render out during braising so you end up with crisp, lean skin instead of a greasy bird.
- Discard the pan fat after browning before adding the stock. Duck throws off a lot of fat, and keeping it makes the sauce oily.
- Use freshly squeezed citrus only. Bottled juice can’t match the bright, aromatic punch that fresh orange and lime bring to this Zanzibari sauce.
- Skim the braising liquid between stages to keep the final sauce clean and light on the palate.
Ingredients
Directions
- about 1½ to 2inches long, stemmed and seeded - typical cautions about being careful with the things.
Preheat the oven to 350℉ (180℃).
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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