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.
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It sure looks good!
ReplyDeleteIt looks good WL...but Arni will not eat fruit with meat, not cooked together!
ReplyDeleteI am feeling hungry before bedtime! that's not good is it?
ReplyDeleteThanks, Betty. Hi, Anne. That's a pity!
ReplyDeleteOh, dear, Cherie!
ReplyDeleteNow that does sound nice! I love duck but don't like olives. I could omit them?
ReplyDeleteHi, Liz. I think it would taste fine without the olives.
ReplyDelete