5 lb to 5 1/2 pound duck
1/4 cup vegetable oil
2 cup chicken stock, fresh or canned
12 whole cloves
1 fresh hot chili *
1/2 cup strained fresh orange juice
2 tbsp strained fresh lime juice
1/2 cup finely chopped sweet bell pepper, p, referably red
1/4 tsp salt
Directions
Orange wedges or 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 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.
From "African Cooking", Foods of the World Series, Time-Life Books,
N.Y., 1970.
Posted by Stephen Ceideberg; November 20 1992.
Servings: 1 servings
Braised Duck With Orange-And-Lime Sauce (Zanz Recipe brought to you by Recipe Ideas
Categories: Duck; Fruit; Meat; Poultry; Sauce
The History of Recipes
Academics have traced the existence of recipes back into distant history, certainly as far into history as ancient Egypt, and maybe even further. In practice though, mostly, these old recipes were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the romans 25BC a man called Apicius compiled some documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius also tells us how the cooks of Roman times were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens for example basil, rue and parsley. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books which date from the 1300s ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the curry that appears on menues today, but rather descriptions of the types of meals prepared by the cooks of the rich people of the period. In the 15th century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as rosemary and coriander. The introduction of these new tastes caused an explosion in manuscripts on food, some of which still exist in private collections. By the arrival of the twentieth century, recipe books were in high demand, mostly due to increased literacy, leisure time and being a little richer. The introduction of television brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Braised Duck With Orange And Lime Sauce (Zanz recipe.
