Duck With Olives And Honey, Sevilla-Style

Recipe Ingredients

1 cup	237ml	Ducking - (3 1/2 to 4 lbs) (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Flour - plus
3 tablespoons	45ml	Flour
3 tablespoons	45ml	Virgin olive oil
1 tablespoon	15ml	Spanish onion - cut 1/2" dice (large)
2		Spanish oranges - cut 1/4" rounds
10		Garlic cloves - peeled, whole
1		Carrot - cut 1/8" coins (medium)
1/4 lb	113g / 4oz	Jamon serrano - cut julienne strips
2 cups	474ml	Dry white wine
1 cup	237ml	Manzanilla sherry
1 cup	237ml	Large green olives
1/4 cup	59ml	Honey
1/2 cup	118ml	Chicken stock

Recipe 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.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1B04) - from the TV FOOD NETWORK

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