Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Duck -stems removed, minced, or
2 c Lime juice -substitute 6 jalapenos
2 c Orange juice 1/4 c Cognac
1 ea Bay leaf 3 ea Bananas; cut in 2" pieces
2 ts Salt 1 tb Cornstarch
1/2 ts Freshly ground black pepper 1/4 c Brazil nuts; slivered
2 ea Habanero chiles; seeds and 1/4 c Cointreau

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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