Braised Duck with Orange-And-Lime Sauce (Zanzibar)

Directions

1. 1

   5 lb To 5 1/2 pound duck 1/4 c Vegetable oil 2 c Chicken stock, fresh or -canned 12 Whole cloves 1 Fresh hot chili * 1/2 c Strained fresh or

2. 2

   S.C.] Preheat the oven to 350F

3. 3

   Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity

4. 4

   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

5. 5

   In a heavy 5- to 6-quart casserole, heat the oil over moderate heat until a light haze forms above it

6. 6

   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

7. 7

   Transfer the duck to a plate and discard the fat remaining in the casserole

8. 8

   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 an