DUCK WITH ORANGES AND PEPPERS

This is my adaptation of an Elizabeth Luard Spanish recipe. [There are some cooks you can just trust and for me, she is one of them.] I have changed the method slightly for I am partial to a bit of "throwing" and "chucking" when it comes to cookery, as many of you know and my additional ingredients are red and green peppers, as I had some to use up. At first I didn't think their flavour would blend well with that of honey and oranges but then I remembered Moroccan cookery and decided to be fearless. From now on I will always use them in this dish.

Duck is not readily available here but I've had a jointed one in the freezer since Christmas and that needed using, too!

Roll the duck joints in seasoned flour. Heat 4 tablesp. olive oil in a large pan or wok and chuck them in. Let them brown, turning over often. Throw in a some ground cinnamon, ground cloves and ground ginger [Luard gives measurements but that's no fun and I haven't the pazienza] then add a bit of chopped garlic, a sliced green and a sliced red pepper and some stoneless olives. Add a glass of white wine and let it all bubble up. Grate the zest of 2 oranges and add with the juice of another and a tablespoon of honey. Segment the 2 oranges and add to the mixture. Turn the heat down, put the lid on and let it all cook for 1 hour, stirring often. Serve with a green salad.