Pato com molho de limao (duck with lime sauce - brazil)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Duck |
| 2 | cups | Lime juice |
| 2 | cups | Orange juice |
| 1 | each | Bay leaf |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 2 | eaches | Habanero chiles; seeds and stems removed, minced, or substitute 6 jalapenos |
| ¼ | cup | Cognac |
| 3 | eaches | Bananas; cut in 2\" pieces |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Brazil nuts; slivered |
| ¼ | cup | Cointreau |
Directions
Wash and dry the duck; bring the citrus juices and the bay leaf to a boil in a large pot. Add the duck and cook, covered, over low heat for 1 hour, turning the duck several times. Drain, skim the fat, and reserve 3 cups of the citrus stock. Season the duck with the salt and pepper and minced chiles. Place it in a shallow roasting pan.
Roast in a 450 degree F for oven for 20 minutes. Add the remaining citrus stock, the cognac, and the bananas. Reduce heat to 350 degrees F and roast 30 minutes longer, basting frequently. Transfer the duck and bananas to a serving platter and keep warm.
Skim the fat from the pan gravy, and pour the gravy and reserved stock into a saucepan. Mix the cornstarch with a little water to make a smooth paste, stir into the gravy until thickened. Add the Brazil nuts and Cointreau; cook over low heat for 5 minutes.
Carve the duck, place on a serving platter, and pour sauce over it.
Yield: 4 servings.
Authors' Heat Scale: Hot.
_Hot & Spicy Latin Dishes_ from "Chile Pepper" magazine. Dave DeWitt, Mary Jane Wilan, Melissa T. Stock. Prima Press, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-11-95