Wild Duck A La Seville Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Oil | 1 Tablespoon | |
| 2 small wild ducks or 1 large mallard, cut into pieces | ||
| Stock | 1/2 Cup (16 tbs) | |
| 2 Seville oranges | ||
| 4 sugar cubes | ||
| Wine vinegar | 2 Tablespoon | |
| Juice of 1/2 lemon | ||
| Black pepper salt | 1 To taste | |
Directions
Heat the butter and oil in a large frying pan and saute the duck pieces until they are well browned on all sides.
Pour in the stock, cover the pan and cook for about 20 minutes or until the duck is cooked.
Test by inserting the point of a sharp knife into the meat—if the juices run clear the duck is cooked.
Remove the duck pieces to a warm serving dish and keep hot.
Meanwhile, pare the rind from 1 orange, cut it into julienne strips and blanch.
Remove the zest from the other orange by rubbing the skin with the sugar cubes.
Crush the cubes and stir into the pan with the vinegar, juice of 1 orange, lemon juice and seasoning.
Bring to a boil and cook until syrupy.
Taste and add more sugar or seasoning if necessary.
Strain the sauce over the duck, and garnish with the orange rind.
Pour in the stock, cover the pan and cook for about 20 minutes or until the duck is cooked.
Test by inserting the point of a sharp knife into the meat—if the juices run clear the duck is cooked.
Remove the duck pieces to a warm serving dish and keep hot.
Meanwhile, pare the rind from 1 orange, cut it into julienne strips and blanch.
Remove the zest from the other orange by rubbing the skin with the sugar cubes.
Crush the cubes and stir into the pan with the vinegar, juice of 1 orange, lemon juice and seasoning.
Bring to a boil and cook until syrupy.
Taste and add more sugar or seasoning if necessary.
Strain the sauce over the duck, and garnish with the orange rind.
Chef
