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Duck With Olives And Honey, Sevilla-Style

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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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