MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Braised Duck with Orange-And-Lime Sauce (Zanzibar)
  Categories: African, Poultry, Ceideburg 2
       Yield: 1 servings
       5 lb To 5 1/2 pound duck
     1/4 c  Vegetable oil
       2 c  Chicken stock, fresh or
      12    Whole cloves
       1    Fresh hot chili *
     1/2 c  Strained fresh orange juice
       2 tb Strained fresh lime juice
     1/2 c  Finely chopped sweet bell
            -pepper, preferably red
     1/4 ts Salt
   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
   From “African Cooking”, Foods of the World Series, Time-Life Books,
   N.Y., 1970.
   Posted by Stephen Ceideberg; November 20 1992.