*  Exported from  MasterCook  *
                           Curry Glazed Duck Legs
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Course - Other
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           6 to 8        duck legs
           1 to 2        jalapeno peppers -- seeded & sliced
    2      tablespoons   fresh ginger -- peeled & sliced
    2      teaspoons     curry powder
    2      cloves        garlic
                         olive oil
    2                    oranges
    2                    limes
    1      cup           chicken stock
                         salt & pepper to taste
 Combine jalapeno pepper, ginger, curry, garlic, salt and pepper in a blender
 or food processor.  Blend, adding just enough olive oil to form a fine paste
 of the ingredients.  Preheat oven to 400.  Rinse duck legs in cold water; pat
 dry.  Rub paste mixture on the duck legs in a roasting pan.  Bake, uncovered,
 for one hour.  Remove duck legs from pan and discard the fat and juices that
 have accumulated.  Reduce oven to 325.
 In a small bowl, combine the juice of two oranges, two limes and chicken
 stock.  Return duck legs to pan.  Pour orange, lime and chicken stock mixture
 over duck legs.  Cover the pan with foil and return to oven for 20 to 30
 Remove duck legs from oven.  Drain off and reserve the pan juices in a small
 saucepan.  Increase oven temperature to 350.  Return legs to the pan and
 roast , uncovered, for 5 to 10 minutes to re-crisp the the skin.  (This can
 be done over a charcoal fire on an outdoor grill for the same amount of
 time.)  While duck is crisping, reheat the pan juices in the saucepan.
 Serve duck on a bed of steamed rice or mashed potatoes.  Pour heated pan
 juices into a gravy boat and serve at table.  Sauteed apples, onions & red
 cabbage is a great accompaniment.
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