|1 large||Ducking -; (3 1/2 to 4 lbs)|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|½ cup||Flour; plus|
|3 tablespoons||Virgin olive oil|
|1 large||Spanish onion; cut 1/2" dice|
|2||Spanish oranges; cut 1/4" rounds|
|10||Garlic cloves; peeled, whole|
|1 medium||Carrot; cut 1/8" coins|
|¼ pounds||Jamon serrano; cut julienne strips|
|2 cups||Dry white wine|
|1 cup||Manzanilla sherry|
|1 cup||Large green olives|
|½ cup||Chicken stock|
Preheat oil to 350 degrees. Cut duck into 10 pieces (split breast, cut each half into 3 pieces, using wing joint as well, leg and thigh). Season aggressively with salt and pepper and dredge in flour. In a 12- to 14-inch casserole, heat oil until smoking. Place 5 pieces of duck, skin side down in casserole. Brown all over, and remove to a plate. Repeat with remaining 5 pieces. Add onion, oranges, garlic, carrots, and jamon and cook until softened and golden brown. Add remaining 3 tablespoons flour and cook 1 minute. Add wine, sherry, olives and honey and mix well. Place duck pieces in casserole, mix well and bring to a boil. Cover casserole and place in oven for 1½ hours. Remove casserole from oven, skim fat and remove duck pieces. Add chicken stock, place over medium heat and bring to a boil.
Arrange duck pieces on a platter, cover with spoonfuls of sauce and serve.
This recipe yields 4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B04 broadcast 05-28-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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