Braised Duck with Orange-and-Lime Sauce

Pat the duck dry with paper towels and rub generously with salt inside and out. Cut the duck into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings), removing any excess skin and fat from the cavity.

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches, brown the duck pieces on all sides until golden, about 3-4 minutes per side, then transfer to a plate.

Pour off excess fat from the pot, leaving about 1 tablespoon. Slit the fresh hot chile lengthwise and add it to the pot along with the whole cloves, stirring for about 1 minute to release their flavors.

Pour in the chicken stock, scraping up any browned bits from the bottom of the pot with a wooden spoon. Return the duck pieces to the pot and bring to a simmer.

Cover the pot partially and braise the duck over medium-low heat for 50-60 minutes, until the meat is tender and easily pierced with a fork.

Stir in the strained fresh orange juice, strained fresh lime juice, and finely chopped sweet bell pepper. Continue simmering uncovered for 15-20 minutes until the sauce reduces slightly and the flavors meld.

Taste the sauce and adjust the seasoning with additional salt if needed. Remove the chile and whole cloves before serving, or leave them in for visual presentation if desired.

Transfer the braised duck to a serving platter and spoon the orange-and-lime sauce with the bell pepper over the top. Serve immediately while hot.