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Duck In Orange Juice

Mexican.Chef's picture
  Frozen duckling 5 Pound, thawed and quartered
  Cooking oil 2 Tablespoon
  Orange juice 1 Cup (16 tbs)
  Tomatoes 2 , peeled, seeded, and chopped
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Bay leaf 1
  Dried thyme 1⁄4 Teaspoon, crushed
  Dried oregano 1⁄8 Teaspoon, crushed
  Dry sherry 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon

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.

Recipe Summary

Main Dish

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Duck In Orange Juice Recipe