Zanzibar Duck With Wild Rice
|Coarsely chopped cashew||2 Tablespoon (Raw)|
|Sweet red pepper/Sweet green pepper||1|
|Cooked wild rice||1 1⁄2 Cup (24 tbs) (About 1/2 Cup Uncooked)|
|Finely chopped onion||2 Tablespoon|
|Finely chopped celery||1 Tablespoon|
|Ground cloves||1 Dash|
|Domestic duckling||5 1⁄2 Pound (1 Duckling, 5 To 5 1/2 Pound)|
|Ground red pepper||To Taste|
|Chicken broth||1 Cup (16 tbs)|
|Onion||1 Medium, cut into wedges|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Lime juice||2 Tablespoon|
Place raw cashews in a shallow baking pan.
Toast in a 350Â° oven for 6 to 7 minutes or till golden.
Finely shred 1/4 teaspoon of orange or lime peel for the stuffing; cut two 2x11/2 -inch strips of orange peel and one 2x11/2 inch strip of lime peel for the cooking liquid; cut remaining orange peel into strips for garnish.
(Reserve lime for another use.) Finely chop 2 tablespoons of the red or green pepper and cut the remainder into strips to use for garnish.
In a medium mixing bowl combine the toasted cashews, shredded citrus peel, chopped pepper, wild rice, chopped onion, celery, salt, pepper, and ground cloves.
Rinse the bird and pat dry with paper towels.
Rub cavity with additional salt and ground red pepper.
Spoon the prepared stuffing into body cavity.
Skewer neck skin to back; tie legs to tail.
Tie wings to body.
Prick duck skin all over with a fork.
Sprinkle outside of duck with additional salt and groundred pepper.
Place bird, breast side up, in a roasting pan.
Combine chicken broth, onion wedges, whole cloves, orange juice, lime juice, reserved 2x11/2 inch orange peel strips, and 2x11/2 inch lime peel strip; pour over duck.
Insert a meat thermometer into thigh.
Cover and bake in a 375Â° oven about 2 hours or till meat thermometer registers 185Â°.
Drain pan juices and discard.
Increase oven temperature to 450Â°.
Bake, uncovered, for 15 to 20 minutes more or till golden.
Transfer duck to a serving platter.
Garnish with watercress, if desired; orange peel strips; and red pepper strips.