Tanzanian Braised Duck with Orange and Lime Sauce

Ingredients:

1 large duck (about 2.4 kg)

60 ml vegetable oil

500 ml chicken stock

12 whole cloves

1 fresh hot chilli, halved

120 ml fresh orange juice

2 tbsp fresh lime juice

100 g finely-chopped red bell pepper

1/4 tsp salt

Orange wedges studded with cloves to garnish

Cooking Instructions:

Dry the duck completely with a tea towel and remove and large chunks of fat from the body cavity. Cut off any loose neck skin, truss the bird then prick the skin around the thighs, back and lower breast with a skewer or a sharp knife. Heat the oil in a large casserole dish then add the duck and turning frequently cook for 15 minutes until it's richly browned on all sides. Transfer the duck to a plate and discard any fat still in the casserole dish. Add 300ml of the chicken stock and bring to the boil before adding the cloves and chilli. Return the duck (and any drippings on the plate) to the casserole. Cover and place in the centre of an oven pre-heated to 170C and cook for 1 hour. At the end of this time remove the duck to a plate and skim as much fat as possible from the surface of the cooking liquid. Discard the cloves and chilli. Add the remaining stock to the casserole dish and bring to a boil over medium heat then add the orange juice, lime juice, red pepper and season. Return the duck to the casserole and baste with the sauce. cover and return to the oven for about 15 minutes. Check that the duck is done (the thigh, when pierced with a small, sharp, knife, sould produce a clear yellow liquid. If the liquid is a little pink cook for a further 10 minutes). Place the duck on a warmed serving plate and spoon the sauce over it. Garnish with orange wedges and serve with saffron rice.

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