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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
- Preheat oil to 350 degrees.
- 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.
- 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.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 355 | |
| Calories from Fat 137 | 39% |
| Total Fat 15.41g | 19% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 583mg | 24% |
| Potassium 293mg | 8% |
| Total Carbs 33.78g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 21.26g | 14% |
| Protein 2.31g | 4% |
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