Wild Duck with Lime

Ingredients

• 1 Wild duck (ca. 900 g, kitchen ready)
• Salt
• pepper (ground)
• 2 limes (unprocessed)
• 1 fresh red chili pepper
• 6 tbsp Olive oil
• 2 tsp chopped thyme leaves
• 1 tsp ground coriander
• 400 ml poultry stock
• 2 tbsp light sauce thickener

Instructions

1. 1.

   Wash the duck, pat dry and rub inside and out with salt and pepper. Wash the limes; pierce one all around with a stick and place it in the duck’s cavity, securing with toothpicks. Place the duck breast side up in a roasting pan.

2. 2.

   Wash the chili pepper, slit lengthwise, deseed, cut into strips, and toss with 1 tbsp olive oil in a bowl; set aside. Squeeze juice from the other lime. Mix remaining olive oil, thyme, coriander, and lime juice, then brush the duck with this mixture. Roast in a preheated oven at 220°C (bottom heating) for 15 minutes. Reduce temperature to 180°C, baste the duck with half of the stock, and cook for another 60 minutes.

3. 3.

   During roasting, periodically brush the duck with the remaining lime oil.

4. 4.

   After cooking, place the duck on a heat‑proof platter and brown under a hot grill for about 3 minutes. Reheat the pan sauce with the remaining poultry stock. Whisk in the thickener, bring to a boil, let thicken, then season with salt, pepper, and coriander. Taste. Remove the lime from the duck. Brush the duck again with chili oil and serve with sauce. Pair with rice.