Soak the dried fruit in warm water for about 1 hour. Meanwhile, divide the duck into immediately large pieces. First cut off the wings and thighs, then divide the breast. Steamed in pieces, poultry not only browns nicely evenly, but also takes on the flavor of the ingredients better.
Sear duck parts heartily in hot oil. Brown on all sides. Sear the breast on the skin side at the beginning. The fat will fry out and the skin will be nice and crispy. Remove from the roasting pan.
Saute onions in remaining fat until translucent. Add turmeric, salt and sugar, stew briefly to allow aromatics to form. Add duck parts again.
Extinguish with 1 cup of water and steam the duck parts for about 1 1/2 hours, repeatedly adding water. This will dissolve the red substances and give a fine sauce.
Chop the drained dried fruit. Wash the lime and cut into very thin slices. Add to the roasting pan with the dried fruit and saffron threads. Cook for approx. 10 min. to infuse the flavors. Fold in lime juice.
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