Duck With Olives And Honey, Sevilla-Style
By á-170456
Ingredients
- 1 large ducking - (3 1/2 to 4 lbs)
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 cup flour plus
- 3 tablespoons flour
- 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
- 1/4 pound Jamon serrano cut julienne strips
- 2 cups dry white wine
- 1 cup Manzanilla sherry
- 1 cup large green olives
- 1/4 cup honey
- 1/2 cup chicken stock
Details
Servings 4
Preparation
Step 1
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 1 1/2 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.
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