Title: Pato Com Molho De Limao (Duck with Lime Sauce - Brazil)
Categories: Entree Poultry Spice Latino
Yield: 4 Servings

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

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