Duck with olives and honey, sevilla-style

Yield: 4 servings

Measure Ingredient
1 large Ducking -; (3 1/2 to 4 lbs)
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
½ cup Flour; plus
3 tablespoons Flour
3 tablespoons Virgin olive oil
1 large Spanish onion; cut 1/2\" dice
2 \N Spanish oranges; cut 1/4\" rounds
10 \N 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
¼ cup Honey
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@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

Similar recipes