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Spanish Style Duckling

Chicken.delights's picture
Ingredients
  Duckling with giblets 5 Pound, cleaned (1 Bird)
  Water 1 1⁄4 Cup (20 tbs)
  Salt 1 1⁄4 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Small onions 1⁄2 Pound, peeled
  Garlic 2 Clove (10 gm), peeled and minced
  Orange peel 1 , sliced
  Canned tomatoes 1 Pound (1 Can)
  Canned stuffed olives 4 3⁄4 Ounce, drained and sliced (1 Jar)
  Dry sherry 1⁄2 Cup (8 tbs)
  Bay leaves 2
  Rosemary 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Hot cooked rice 2 Cup (32 tbs)
Directions

GETTING READY
1) Preheat oven to 400° F before roasting.

MAKING
2) In a covered saucepan, bring duckling giblets and neck combined with water and 1/2 teaspoon salt to a boil.
3) Allow simmering for 1 hour, saving stock.
4) Roll duckling in flour.
5) In a shallow roasting pan, place duckling and keep on rack to roast for 1 hour in preheated oven.
6) In a saucepan, mix together onions, garlic, orange peel, tomatoes, olives, saved duck stock, sherry, bay leaves, rosemary, pepper and remaining salt and allow the mixture to come to a boil.
7) Simmer for 15 minutes and then take off the duckling from pan.
8) Remove the fat and then place back the duckling to pan without rack.
9) Stir in onion mixture and bake duckling for 1 hour in a reduced oven at 350° F until duckling and onions are soft.
10) To a heated platter, transfer the duckling and onions and then bring the sauce to a boil after removing the fat from it.

SERVING
11) Serve duckling hot with sauce poured over and if required, garnish with more orange slices and olives.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Duckling
Interest: 
Gourmet
Servings: 
20

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