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
It is quite possible to track the history of written cooking instructions far back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, mostly, these old cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main meal and afters, something we still use today. Aspicius also recounts how the Roman cooks used a wide range of spices, including some familiar names such as bay, rue and parsley. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from the holy lands, including parsley and basil. These new herbs and spices led to an explosion in manuscripts on cooking, many of which are now in private cookery archives. Like it or not, the introduction of TV gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Braised Duck With Orange And Lime Sauce (Zanz recipe.
