Chile Lime Roast Duck
Ingredients
- Ingredients
- 1 Wild duck (900 grams, ready to cook)
- salt
- freshly ground peppers (from the mill)
- 2 Limes (organic)
- 1 fresh red chili pepper
- 6 Tbsps olive oil
- 2 tsps chopped thyme
- 1 tsp ground cilantro
- 400 milliliters chicken stock
- 2 Tbsps sauce thickener
Preparation steps
Rinse duck, pat dry and rub inside and out with salt and pepper. Rinse lime, pierce with a wooden skewer and place inside duck. Place duck breast side up in a roasting pan.
Rinse chile pepper, slit lengthwise, remove seeds, cut into strips and mix with 1 tablespoon of olive oil in a bowl. Set aside. Juice lime. Mix rest of olive oil, thyme, coriander and lime juice together and brush over duck. Place in covered roaster in a preheated oven at 220°C (approximately 425°F) for 15 minutes. Turn temperature down to 180°C (approximately 350°F) baste duck with half of chicken stock and cook for 60 minutes more.
While roasting, gradually brush with remaining lime oil.
Remove lid and broil duck for about 3 minutes. Heat meat juices with remaining chicken stock. Stir in cornstarch, boil until thickened and season with salt, pepper and coriander to taste. Remove lime from inside duck. Baste duck with chili oil and serve with sauce and a side of rice.
