Duck with Olives and Oranges (4)

A recipe from Seville from Elizabeth Luard ” The Cooking of Spain” 1991

Duck with Olives and Oranges (4)
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Duck with Olives and Oranges (4)
Print Recipe
  1. Wipe the duck joints and toss to coat in the seasoned flour.
  2. Heat the oil in a casserole then add the duck joints and fry , turning, until they take on a little colour all over.
  3. Add the spices, garlic and olives to the pan. Pour in the wine and let it bubble up.
  4. 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.
  5. 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.
  6. Serve with a salad of cos lettuce.
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