Zanzibar was well-known for the trading of slaves and spices. Cloves is the most important spice and scent of Zanzibar. Rice is served with most Zanzibari meals since an ancient Persian custom is to serve rice as it was always done at the banquets of the Sultans. This recipe originated in East Africa and serves four (4).


1 5-lb. duck

cup vegetable oil

2 cups chicken broth

12 whole cloves

1 hot chili pepper (stem and seed)

cup orange juice

2 tbls. lime juice

cup red bell pepper (chopped

tsp. salt

orange wedges studded with cloves for garnish


Preheat oven to 350 degrees. Pat duck dry and remove fat from cavity. Poke duck around thighs, lower breast and back with a sharp knife. In a large dutch oven or roaster, heat oil over moderate heat. Add duck and brown in oil on all sides for about 15 minutes. Place duck on a platter and discard fat. Add 1 cup chicken broth to roaster and bring to a boil. Stir in cloves, chili pepper and turn off heat. Place duck in liquid, place in oven, cover and bake for 1 hour at 350 degrees. Take out of oven, place duck on a platter. Skim off as much fat as possible and discard. Also discard chili pepper and cloves. Then add 1 cup chicken broth to what is left and stir and scrape brown bits into liquid. Bring to a boil. Next add orange juice, lime juice, bell pepper and salt. Return duck to pan and baste with sauce. Cover and bake 20 more minutes. Baste again. Serve with sauce and a steaming bowl of rice. A very pleasant accompaniment to this recipe is Steamed papaya.


main dish for four persons