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

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