Wednesday, March 11, 2009

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.


7 comments:

Betty (picture circa 1954) said...

It sure looks good!

Anne in Oxfordshire said...

It looks good WL...but Arni will not eat fruit with meat, not cooked together!

CherryPie said...

I am feeling hungry before bedtime! that's not good is it?

Welshcakes Limoncello said...

Thanks, Betty. Hi, Anne. That's a pity!

Welshcakes Limoncello said...

Oh, dear, Cherie!

Liz said...

Now that does sound nice! I love duck but don't like olives. I could omit them?

Welshcakes Limoncello said...

Hi, Liz. I think it would taste fine without the olives.

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