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Citrus and Chile Braised Duck Recipe
|Duck||5 Pound, thawed, if frozen (1 In Number)|
|Canned diced green chiles||4 Ounce (1 Small Can)|
|Grated orange peel||1 Tablespoon|
|Crushed red pepper flakes||1⁄8 Teaspoon|
|Ground cumin||1 Teaspoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Tablespoon, blended with 2 tablespoons cold water|
|Garlic||1 Clove (5 gm), minced / pressed|
Calories 513 Calories from Fat 312
% Daily Value*
Total Fat 35 g53.2%
Saturated Fat 11.4 g57.2%
Trans Fat 0 g
Cholesterol 181.4 mg60.5%
Sodium 213.7 mg8.9%
Total Carbohydrates 9 g2.9%
Dietary Fiber 0.74 g3%
Sugars 3.3 g
Protein 40 g79.6%
Vitamin A 4.9% Vitamin C 42.2%
Calcium 2.6% Iron 54.6%
*Based on a 2000 Calorie diet
Rinse duck inside and out; pat dry.
With poultry shears or a knife, split duck lengthwise through breastbone and along both sides of backbone.
Cut each duck half in half; with a fork, pierce skin all over.
Then place duck quarters, skin sides up, in a baking pan.
Bake in a 425° oven until golden brown (about 30 minutes).
Meanwhile, in a 5-quart or larger electric slow cooker, combine chiles, garlic, orange peel, red pepper flakes, and cumin.
Place browned duck quarters, skin sides up, on top of chile mixture, overlapping slightly.
Discard fat from baking pan.
Pour orange juice and lime juice over duck.
Cover; cook at low setting until meat near thighbone is very tender when pierced (6 to 7 hours).
Carefully lift duck to a warm serving dish; keep warm.
Skim and discard fat from cooking liquid, then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 minutes).
Season sauce to taste with salt; pour over duck.
Garnish with orange and lime slices.