Duck In Orange Juice
|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)|
|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.