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.
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
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
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
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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