For this recipe, you will need a duck (5 to 5 1/2 pounds in weight), vegetable oil, chicken stock, whole cloves, one fresh hot chili, one or two oranges, one lime, one red bell pepper, and salt.
To prep for this recipe, you will need to squeeze juice from the orange(s). You will need 1/2 cup of fresh, strained orange juice for the recipe. Also squeeze the lime – you will need 2 tablespoons of fresh lime juice. Finely chop the red bell pepper. Seed the hot chili.
Preheat your oven to 350 degrees. Use paper towels to pat the duck dry, both inside and out. Remove any large chunks of fat from the cavity and cut loose neck skin if needed. Tie up the bird securely. Stab the skin around the thighs, back, and lower part of the breast with the tip of a sharp knife.
In a 6-quart casserole pan, heat the oil over medium heat. Add the duck and turn it frequently, letting it cook for 15 minutes or until each side is brown. Place the duck on a plate and drain the fat from the casserole pan. Pour one cup of chicken stock into the pan and bring that to a boil over high heat. Scrape any brown bits off the bottom or side of the pan. Add 12 whole cloves and the hot chili then remove the pan from the heat. Let it cool then add the duck and any liquids from the plate.
Cover and let this cook in the oven for one hour. Move the duck back to a plate. Skim as much fat as possible off the chicken stock and throw away the cloves and hot chili.
Add another cup of chicken stock to the pan and place it over high heat to boil again. Scrap the brown bits again from the bottom and side. Add 1/2 cup of orange juice, 2 tablespoons of lime juice, the chopped red bell pepper, and 1/4 teaspoon of salt. Remove the pan from the heat and return the duck to it. Cover tightly again and return the duck to the oven for another 15 minutes. Stab the thigh to see if it is done. If the juices are a clear yellow, it is done. If the juices are still pink, let the duck cook for 10 more minutes. Garnish with orange wedges if desired.