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Name: Braised Duck with Spiced Lentils and Lime Onions
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 2 ts Salt; 1 (5-pound) duck; 2 Onions,; thinly sliced; 1 1/2 ts Black Pepper freshly ground; 1/3 c olive oil; 2 Garlic cloves,; crushed; 1/2 c Freshly squeezed lime juice; Spiced Pineapple Lentils,; 2 Cinnamon sticks,; halved; 4 c Chicken or duck fat or lard

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INGREDIENTS

2 ts Salt
1 (5-pound) duck
2 Onions,; thinly sliced
1 1/2 ts Black Pepper ; freshly ground
1/3 c olive oil
2 Garlic cloves,; crushed
1/2 c Freshly squeezed lime juice
Spiced Pineapple Lentils,
2 Cinnamon sticks,; halved
4 c Chicken or duck fat or lard

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. Yield: 4 servings Recipe By :TOO HOT TAMALES SHOW #6165 Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 23:13:50 -0500 From: Meg Antczak

NOTES

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Braised Duck with Spiced Lentils and Lime Onions

2 ts Salt
1 (5-pound) duck
2 Onions,; thinly sliced
1 1/2 ts Black Pepper freshly ground
1/3 c olive oil
2 Garlic cloves,; crushed
1/2 c Freshly squeezed lime juice
 Spiced Pineapple Lentils,
2 Cinnamon sticks,; halved
4 c Chicken or duck fat or lard

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.    Yield: 4 servings  Recipe By     :TOO HOT TAMALES SHOW #6165    Posted to MC-Recipe Digest V1 #304    Date: Fri, 15 Nov 1996 23:13:50 -0500    From: Meg Antczak <meginny@frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 1 Servings

Calories: 226
Calories from Fat: 166 (73%)

Amt Per Serving		% DV

	Total Fat 18.4g	25 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 2.1g
Cholesterol 0mg		0 %
Sodium 9.4mg		0 %
Potassium 332.5mg		9 %
Total Carbohydrate 20g		6 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 15.5g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 226

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