A recipe from Seville from Elizabeth Luard ” The Cooking of Spain” 1991
Ingredients
- 1 4-5 lb duck jointed
- 1-2 tbsps seasoned plain flour
- 4 tbsps olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 plump cloves garlic peeled and chopped
- 16 green olives
- 1/4 pint white wine
- 2 large oranges
- 1 tbsp clear honey
- sea salt and black pepper
Servings:
Instructions
- Wipe the duck joints and toss to coat in the seasoned flour.
- Heat the oil in a casserole then add the duck joints and fry , turning, until they take on a little colour all over.
- Add the spices, garlic and olives to the pan. Pour in the wine and let it bubble up.
- Finely grate the orange zest and add it to the pan juices with the honey. Cover and simmer gently for 40-45 minutes until the duck is tender. Skim off the fat from the sauce.
- Peel the oranges right down to the flesh and slice them or cut out the segments. Add the orange to the sauce just before serving. Check the seasoning.
- Serve with a salad of cos lettuce.
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