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Add a photoServings: 4
Ingredients
- 1 x five-lb. Duck
- 2 tsp Salt
- 1 1/2 tsp Freshly-grnd black pepper
- 2 x Garlic cloves crushed
- 2 x Cinnamon sticks halved
- 4 c. Chicken or possibly duck fat or possibly lard
- 1/3 c. Extra virgin olive oil
- 2 x Onions thinly sliced
- 1/2 c. Freshly-squeezed lime juice Spiced Pineapple Lentils warmed - see * Note
Directions
- Cut the duck in quarters and remove the drumstick tips. Season with 1 teaspoonn 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 min.
- Preheat the oven to 350 degrees.
- Transfer the duck to an ovenproof frying pan along with the chicken or possibly other fat. Bring to a boil over medium-high heat, cover with foil and transfer to the oven. Bake 1 hour and 15 min. Set aside to cold.
- When cold sufficient to handle, lift the duck from the fat and remove and throw away the skin. Cover with a wet towel till serving time. To reserve, store the duck in the cooking fat and chill up to a week.
- To reheat the duck, remove from the fat if necessary, and place on a rack in a tightly covered pan. Hot in a 325 degree oven for about 15 min.
- Meanwhile, to make the lime onions, heat the extra virgin olive oil in a medium skillet over high heat. Saute/fry the onions, stirring frequently, till just wilted (but not browned). Toss with the lime juice and the remaining 1 tsp. salt and l/2 tsp. pepper. Keep hot. 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 hot onions. Serve immediately.
- This recipe yields 4 servings.
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