Braised Duck With Spiced Lentils And Lime Onions
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Braised Duck With Spiced Lentils And Lime Onions
  Duck    Lentils    Lime  
Last updated 6/12/2012 1:10:00 AM. Recipe ID 37119. Report a problem with this recipe.
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      Title: Braised duck with spiced lentils and lime onions
 Categories: New, Text, Import
      Yield: 1 Servings
 
      1    (5-pound) duck
      2 ts Salt
  1 1/2 ts Freshly ground black pepper
      2    Garlic cloves,; crushed
      2    Cinnamon sticks,; halved
      4 c  Chicken or duck fat or lard
    1/3 c  Olive oil
      2    Onions,; thinly sliced
    1/2 c  Freshly squeezed lime juice
           Spiced Pineapple Lentils,
           -recipe follows,; warmed
 
  Cut the duck in quarters and remove the drumstick tips. Season with 1
  teaspoon each of the salt and pepper, rub all over with the garlic and
  place a piece of cinnamon stick on each quarter. Let sit at room
  temperature 45 minutes.
  
  Preheat the oven to 350 degrees.
  
  Transfer the duck to an ovenproof frying pan along with the chicken or
  other fat. Bring to a boil over medium-high heat, cover with foil and
  transfer to the oven. Bake 1 hour and 15 minutes. Set aside to cool.
  
  When cool enough to handle, lift the duck from the fat and remove and
  discard the skin. Cover with a wet towel until serving time. To
  reserve, store the duck in the cooking fat and refrigerate up to a
  week.
  
  To reheat the duck, remove from the fat if necessary, and place on a
  rack in~ a tightly covered pan. Warm in a 325 degree oven for about
  15 minutes.
  
  Meanwhile, to make the lime onions, heat the olive oil in a medium
  skillet over high heat. Saute the onions, stirring frequently, until
  just wilted (but not browned). Toss with the lime juice and the
  remaining 1 teaspoon salt and l/2 teaspoon pepper. Keep warm. The
  onions can be made a day in advance and~ refrigerated. Reheat before
  serving.
  
  To serve, spread a bed of lentils on each serving plate. Top with a
  piece of duck and smother with the warm onions. Serve immediately.
  
  Yield: 4 servings 




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Recipe ID 37119 (Apr 03, 2005)

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