Citrus and Chile Braised Duck Recipe
Summary
Preparation Time30 MinCooking Time7 Hr 10 Min
Ready In7 Hr 40 MinDifficulty LevelMedium
Health IndexHealthyServings10
Ingredients
| 1 duck (4 1/2 to 5 lbs.), thawed if frozen | ||
| Green chiles | 1 Can (10oz), diced | |
| Garlic | 1 Clove (5gm), pressed | |
| Orange peel | 1 Tablespoon, grated | |
| Red pepper flakes | 1/8 Teaspoon, crushed | |
| Ground cumin | 1 Teaspoon | |
| 1/4 cup each orange juice and lime juice | ||
| 1 1/2 tablespoons cornstarch blended with 2 tablespoons cold water | ||
| Salt | To Taste | |
| Orange and lime slices | ||
Directions
Reserve duck neck and giblets for other uses, if desired; then pull off and discard lumps of fat from duck.
Rinse duck inside and out; pat dry.
With poultry shears or a knife, split duck lengthwise through breastbone and along both sides of backbone.
Discard 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.
Rinse duck inside and out; pat dry.
With poultry shears or a knife, split duck lengthwise through breastbone and along both sides of backbone.
Discard 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.
Chef
