| Level: | Easy |
| Yield: | 4 servings |
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
Instructions
- 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.