ROAST DUCK WITH LIME SAUCE
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1 (6 pound) duck with neck and giblets
1 carrot, coarsely chopped 1 celery stalk with leaves, coarsely chopped 
1 medium onion, coarsely chopped
Salt and freshly ground black pepper to taste 
2 Scotch Bonnet or jalapeno chillies, finely chopped 1/2 teaspoon dried leaf thyme
2 limes 1/2 cup dry white wine 1/2 cup Chicken Stock  
1/4 cup sugar 3 tablespoons white wine vinegar
1 teaspoon cornstarch blended with 1 teaspoon water

Preheat oven to 375F (190C). Rinse duck and dry it thoroughly, then chop neck and giblets coarsely and place them in a large roasting pan.
Add carrot, celery and onion. 
Sprinkle duck inside and out with salt, black pepper, chillies and thyme. 
With a fork, prick thighs and fat to allow fat to drain.
Place duck in roasting pan breast side down. 
Cook in preheated oven 30minutes.  Remove duck from pan and spoon or pour off fat, then set duck on its side and return it to oven, Roast 30 minutes. 
Again remove pan from oven and remove as much fat as you can Increase oven temperature to 400F(205C.
Turn duck onto its other side and roast 30minutes.
Remove from oven and pour off fat, then turn duck breast‑side up and roast 40minutes.
Meanwhile, with a vegetable peeler, remove green outer peel of limes. 
Squeeze limes and set juice aside.
Cut peel into julienne strips and drop these into a small saucepan of boiling water.
Boil about 1 minute and drain. 

Place duck on a serving platter and keep it warm in tumed‑off oven while preparing sauce.
Pour off remaining fat from roasting pan, then place pan atop stove over medium heat and add white wine. 
Cook while stirring to loosen browned particles, then add stock.
 In another small saucepan, bring sugar vinegar to a boil. 

Cook over high  heat until mixture is lightly caramelised,  watching carefully so it does not bum.
Immediately pour vinegar mixture into pan with pan juices. Bring to a boil. 
Add 2 tablespoons of reserved limejuice along with cornstarch mixture.
Cook until sauce returns to a boil. 
Season to taste with salt, pepper and additional limejuice. Stir in julienne lime peel.
Carve duck and spoon hot lime sauce over  it. Makes 6 servings.

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