Duck In Orange Juice Recipe
Ingredients
| Duckling | 5 pound, quartered | |
| Cooking oil | 2 Tablespoon | |
| Orange juice | 1 Cup (16 tbs) | |
| 2 tomatoes, peeled, seeded, and chopped | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Toasted slivered almonds | 1/4 Cup (16 tbs) | |
| Raisins | 1/4 Cup (16 tbs) | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Dried thyme | 1/4 Teaspoon, crushed | |
| Dried oregano | 1/8 Teaspoon, crushed | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
Directions
Sprinkle duckling with salt and pepper.
In 12-inch skillet brown duckling pieces slowly on both sides in hot oil; drain off fat.
Add orange juice, tomatoes, onion, garlic, almonds, raisins, parsley, bay leaf, thyme, oregano, and 1/2 teaspoon salt.
Cover and simmer 45 to 50 minutes or till duckling is tender.
Remove to serving plate; keep warm.
Skim excess fat from pan juices; measure juices.
Add water, if necessary, to make 1 1/4 cups; return to skillet.
Stir sherry into flour; stir into skillet mixture.
Cook and stir till thickened and bubbly.
Season to taste with salt and pepper.
Spoon over duckling.
In 12-inch skillet brown duckling pieces slowly on both sides in hot oil; drain off fat.
Add orange juice, tomatoes, onion, garlic, almonds, raisins, parsley, bay leaf, thyme, oregano, and 1/2 teaspoon salt.
Cover and simmer 45 to 50 minutes or till duckling is tender.
Remove to serving plate; keep warm.
Skim excess fat from pan juices; measure juices.
Add water, if necessary, to make 1 1/4 cups; return to skillet.
Stir sherry into flour; stir into skillet mixture.
Cook and stir till thickened and bubbly.
Season to taste with salt and pepper.
Spoon over duckling.
Chef
