Braised Duck With Spiced Lentils And Lime Onions Recipe

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

Instructions

1. Cut the duck in quarters and remove the drumstick tips.
2. 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.
3. Let sit at room temperature 45 min.
4. Preheat the oven to 350 degrees.
5. Transfer the duck to an ovenproof frying pan along with the chicken or possibly other fat.
6. Bring to a boil over medium-high heat, cover with foil and transfer to the oven.
7. Bake 1 hour and 15 min.
8. Set aside to cold.
9. When cold sufficient to handle, lift the duck from the fat and remove and throw away the skin.
10. Cover with a wet towel till serving time.
11. To reserve, store the duck in the cooking fat and chill up to a week.
12. To reheat the duck, remove from the fat if necessary, and place on a rack in a tightly covered pan.
13. Hot in a 325 degree oven for about 15 min.
14. Meanwhile, to make the lime onions, heat the extra virgin olive oil in a medium skillet over high heat.
15. Saute/fry the onions, stirring frequently, till just wilted (but not browned).
16. Toss with the lime juice and the remaining 1 tsp.
17. salt and l/2 tsp.
18. pepper.
19. Keep hot.
20. The onions can be made a day in advance and refrigerated.
21. Reheat before serving.
22. To serve, spread a bed of lentils on each serving plate.
23. Top with a piece of duck and smother with the hot onions.
24. Serve immediately.
25. This recipe yields 4 servings.