| 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.
A Message from our Provider:
“Jesus: add a whole new dimension to your life”