|
| Home
-> [Alcoholic, Casseroles, Duck, Poultry, Wines] -> [Duck au vin Recipe] |
| |
| |
Duck au vin
|
Rate
this Recipe!
|
| Artist: |
_ |
| Categories: |
Alcoholic, Casseroles, Duck, Poultry, Wines |
| Yield: |
4 |
| Rating: |
no rating. |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| | -JUDI M. PHELPS | | 1
| | 5 lb domestic duck | | | Salt and pepper | | 2
| tbsp | Olive oil | | 1
| cup | Orange juice | | 1
| cup | Good quality red wine | | 1
| tbsp | Lemon juice | | 2
| | Garlic cloves, minced | | 1
| large | Onion, thinly sliced | | 1
| tbsp | Grated lemon or orange rind | | 1/2
| tsp | Marjoram | | 1/2
| tsp | Rosemary | | | Pn Oregano | | 3
| tbsp | Orange curacao | | | Flour, for thickening |
|
Procedures:
| 1 | Cut duck into serving-size pieces; season with salt and pepper. | | 2 | Brown in hot olive oil. | | 3 | Remove to a casserole with tight-fitting lid. | | 4 | In same skillet, add orange juice, wine, lemon juice, garlic, onion, rind, and seasonings. | | 5 | Bring to boiling, scraping up browned bits in bottom and on sides of pan. | | 6 | Pour mixture over duck; bake, covered, in a 300 °F. | | 7 | Oven for 2 to 3 hours or until tender. | | 8 | remove duck to heated platter. | | 9 | Strain and measure remaining pan juices; taste and correct seasoning. | | 10 | Add orange curacao and enough red wine to bring liquid to 2 cups. | | 11 | Thicken to desired consistency with flour stirred smooth in a little wine. | | 12 | Add to measured liquid; cook, stirring constantly until thickened. | | 13 | Pour over duck. | | 14 | Serve with rice. |
|
|
|
| Duck au vin Reviews |
| Rating:
no rating.
1 reviews |
-------------------------------------------------------------------------------------------------------
|
|
| |
| |
| |
|
|
|
|
|
|