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@...
05-31-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.