Braised Duck with Spiced Lentils and Lime Onions

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 (5-pound) duck
  • 2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 garlic cloves, crushed
  • 2 cinnamon sticks, halved
  • 4 cups chicken or duck fat or lard
  • 1/3 cup olive oil
  • 2 onions, thinly sliced
  • 1/2 cup freshly squeezed lime juice
  • Spiced Pineapple Lentils, recipe follows, warmed
Directions
  • 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 week.

  • 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 15 minutes.

  • 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 serving.

  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    463 F1

    Not what you're looking for? Try:

    Braised Hawaiian Pork Shoulder

    Recipe courtesy of Brian Boitano