| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Med01 | 4 | servings |
INGREDIENTS
| 1 | lg | Ducking -; (3 1/2 to 4 lbs) |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/2 | c | Flour; plus |
| 3 | tb | Flour |
| 3 | tb | Virgin olive oil |
| 1 | lg | Spanish onion; cut 1/2" dice |
| 2 | Spanish oranges; cut 1/4" rounds | |
| 10 | Garlic cloves; peeled, whole | |
| 1 | md | Carrot; cut 1/8" coins |
| 1/4 | lb | Jamon serrano; cut julienne strips |
| 2 | c | Dry white wine |
| 1 | c | Manzanilla sherry |
| 1 | c | Large green olives |
| 1/4 | c | Honey |
| 1/2 | c | Chicken stock |
INSTRUCTIONS
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. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B04 broadcast 05-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-31-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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