Duck À Liter’Orange with Ma-Tum Fruit – Bael Fruit

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Season 2 kilos of duck pieces with salt and season with pepper. Sear the duck, then add lightly browned thyme, shallots, garlic and bay leaf. Cover with duck broth, add # cup freshly squeezed orange juice and 2 tsp Grand Marnier. Cover 9 Ma-Tum- slices with boiling hot water and soak for 40 minutes, then add the fruit pieces to the duck mixture. Pour off the Ma-Tum soaking water and add ¼ of the liquid to the duck form.

Place duck and cooking liquid half-covered on kitchen stove or place in stove over medium heat. Remove ma-tum fruit pieces 20 min before end of cooking time and set aside for garnish.

Skim fat off top of sauce before serving.

Bael Fruit, also Malabar Orange – in Thai and Lao “Ma-Tum” is the “grandmother of the orange” and originated in India where it was considered a sacred fruit by Hindus. With Buddhism, the Bael Fruit also came to Asia.

Jellies: This ancient variety of orange is perfect for jellies, either with clear soup and spices as a “savory” sauce dip, or with fruit puree and sugar as a dessert.

Marinades: I have used Ma-Tum in marinades with herbs, spices, clear soup and chilies.

Ma-Tum gravy also enhances any homemade barbecue sauce.

Duck or chicken “à Liter’Orange”: Replace S

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