Duck au vin

Yield: 4 Servings

Measure Ingredient
-JUDI M. PHELPS
1 5 lb domestic duck
Salt and pepper
2 tablespoons Olive oil
1 cup Orange juice
1 cup Good quality red wine
1 tablespoon Lemon juice
2 Garlic cloves; minced
1 large Onion; thinly sliced
1 tablespoon Grated lemon or orange rind
½ teaspoon Marjoram
½ teaspoon Rosemary
pinch Oregano
3 tablespoons Orange curacao
Flour; for thickening
3 hours or until tender.

Cut duck into serving-size pieces; season with salt and pepper. Brown in hot olive oil. Remove to a casserole with tight-fitting lid. In same skillet, add orange juice, wine, lemon juice, garlic, onion, rind, and seasonings. Bring to boiling, scraping up browned bits in bottom and on sides of pan. Pour mixture over duck; bake, covered, in a 300 degree F. oven for 2 to Remove duck to heated platter. Strain and measure remaining pan juices; taste and correct seasoning. Add orange curacao and enough red wine to bring liquid to 2 cups. Thicken to desired consistency with flour stirred smooth in a little wine. Add to measured liquid; cook, stirring constantly until thickened. Pour over duck. Serve with rice. Source: Favorite Recipes of California Winemakers.

Judi's Notes: This recipe was modified by me by adding garlic, increasing alcohol to 3 tablespoons, and increasing the oven temperature to 300 degrees F. to make sure poultry is evenly cooked.

Original recipe called for an oven temperature of 275 degrees, and I felt it needed to be increased. This is a very tasty dish, enjoy! Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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