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Receta Duck With Olives And Honey, Sevilla Style
by Global Cookbook

Duck With Olives And Honey, Sevilla Style
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Ingredientes

  • 1 lrg Ducking - (3 1/2 to 4 lbs) Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. Flour plus
  • 3 Tbsp. Flour
  • 3 Tbsp. Virgin extra virgin olive oil
  • 1 lrg Spanish onion cut 1/2" dice
  • 2 x Spanish oranges cut 1/4" rounds
  • 10 x Garlic cloves peeled, whole
  • 1 med 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

Direcciones

  1. Preheat oil to 350 degrees.
  2. Cut duck into 10 pcs (split breast, cut each half into 3 pcs, 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 till smoking. Place 5 pcs of duck, skin side down in casserole. Brown all over, and remove to a plate. Repeat with remaining 5 pcs.
  3. Add in onion, oranges, garlic, carrots, and jamon and cook till softened and golden. Add in remaining 3 Tbsp. flour and cook 1 minute. Add in wine, sherry, olives and honey and mix well. Place duck pcs in casserole, mix well and bring to a boil. Cover casserole and place in oven for 1 1/2 hrs.
  4. Remove casserole from oven, skim fat and remove duck pcs. Add in chicken stock, place over medium heat and bring to a boil. Arrange duck pcs on a platter, cover with spoonfuls of sauce and serve.
  5. This recipe yields 4 servings.