Recipe - Braised Duck With Spiced Lentils And Lime Onions

1 (5pound) duck
2 teaspoon Salt
1 One half teaspoon Freshly ground black pepper
2 Garlic cloves,; crushed
2 Cinnamon sticks,; halved
4 cup Chicken or duck fat or lard
1/3 cup Olive oil
2 Onions,; thinly cut or sliced up
One half cup Freshly squeezed lime juice
Spiced Pineapple Lentils,
recipe follows,; warmed

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 mediumhigh 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.

Yield: 4 servings
Recipe By :TOO HOT TAMALES SHOW #6165

Posted to MCRecipe Digest V1 #304

Date: Fri, 15 Nov 1996 23:13:50 0500

From: Meg Antczak meginny@frontiernet.net