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1
Orange wedges or possibly slices studded with whole cloves for garnish
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2
* about 1 1/2 to 2inches long, stemmed and seeded [The typical cautions about being careful with the things.
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3
S.C.]
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4
Preheat the oven to 350F.
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5
Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity.
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6
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 possibly the point of a sharp knife.
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7
In a heavy 5- to 6-qt casserole, heat the oil over moderate heat till a light haze forms above it.
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8
Add in the duck and, turning it frequently with a slotted spoon or possibly tongs, cook for about 15 min, or possibly till it browns richly on all sides.
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9
Transfer the duck to a plate and throw away the fat remaining in the casserole.
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10
Pour in 1 c. of the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles which cling to the bottom and sides of the pan.
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11
Stir in the cloves and chill, then return the duck and the liquids which have accumulated around it to the casserole.
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12
Cover tightly and braise in the middle of the oven for 1 hour.
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13
Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface of the cooking liquid.
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14
Throw away the cloves and chili.
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15
Add in the remaining c. of stock to the casserole and, stirring and scraping in the brown bits which cling to the pan, bring to a boil over high heat.
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16
Fold in the orange juice, lime juice, sweet bell pepper and salt.
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17
Return the duck to the casserole and baste it with the simmering sauce.
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18
Cover tightly and return the duck to the oven for about 15 min.
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19
To test for doneness, pierce the thigh of the bird with the point of a small, sharp knife.
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20
The juice should trickle out a clear yellow; if it is slightly pink, cook the bird for another 5 - 10 min.
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21
Place the duck on a heated platter and pour the sauce over it.
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22
Garnish the platter with the orange wedges or possibly slices and serve at once.
