INGREDIENTS

INSTRUCTIONS

Orange wedges or slices studded with whole cloves for garnish  about 1
1/2 to 2inches long, stemmed and seeded [The typical cautions  about
being careful with the things.  S.C.]  Preheat the oven to 350F.  Pat
the duck completely dry inside and out  with paper towels, and remove
the large chunks of fat from the  cavity. Cut off the loose neck skin
and truss the bird securely, then  prick the surface around the thighs,
the back and the lower part of  the breast with a skewer or the point
of a sharp knife.  In a heavy 5- to 6-quart casserole, heat the oil
over moderate heat  until a light haze forms above it.  Add the duck
and, turning it  frequently with a slotted spoon or tongs, cook for
about 15 minutes,  or until it browns richly on all sides.  Transfer
the duck to a plate  and discard the fat remaining in the casserole.
Pour in 1 cup of the  chicken stock and bring to a boil over high heat,
meanwhile scraping  in any brown particles that cling to the bottom and
sides of the pan.  Stir in the cloves and chill, then return the duck
and the liquids  that have accumulated around it to the casserole.
Cover tightly and braise in the middle of the oven for 1 hour. Remove
the duck to a plate, and with a large spoon skim as much fat as
possible from the surface of the cooking liquid.  Discard the cloves
and chili.  Add the remaining cup of stock to the casserole and,
stirring and  scraping in the brown bits that cling to the pan, bring
to a boil  over high heat. Mix in the orange juice, lime juice, sweet
bell  pepper and salt. Return the duck to the casserole and baste it
with  the simmering sauce. Cover tightly and return the duck to the
oven  for about 15 minutes. To test for doneness, pierce the thigh of
the  bird with the point of a small, sharp knife. The juice should
trickle  out a clear yellow; if it is slightly pink, cook the bird for
another  5 to 10 minutes.  Place the duck on a heated platter and pour
the sauce over it.  Garnish the platter with the orange wedges or
slices and serve at  once.  From "African Cooking", Foods of the World
Series, Time-Life Books,  N.Y., 1970.  Posted by Stephen Ceideberg;
November 20 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 5365
Calories From Fat: 2767
Total Fat: 308.8g
Cholesterol: 3098.9mg
Sodium: 4070.4mg
Potassium: 1608.5mg
Carbohydrates: 46.1g
Fiber: 8.5g
Sugar: 22.6g
Protein: 572.7g