Duck au vin
- Main Ingredient: Poultry Duck
- Course: Casseroles
- Yield:
Duck au vin ingredients
- -Judi M. Phelps
- 1 5 lb domestic duck
- Salt and pepper
- 2 T olive oil
- 1 c Orange juice
- 1 c Good quality red wine
- 1 T Lemon juice
- 2 garlic cloves, minced
- 1 large onions, thinly sliced
- 1 T Grated lemon or orange rind
- 1⁄2 t Marjoram
- 1⁄2 t Rosemary
- pn Oregano
- 3 T Orange curacao
- Flour, for thickening
Cooking Duck au vin
1. Cut duck into serving-size pieces; season with salt and pepper.
2. Browni in hot olive oil. Remove to a casserole with tight-fitting lid. In same skillet, add orange juice, wine, lemon juice, garlic, onion, rind, and seasonings.
3. Bring to boiling, scraping up browned bits in bottom and on sides of pan. Pour mixture over duck; bake, covered, in a 300 °F. Oven for 2 to 3 hours or until tender.
4. remove duck to heated platter.
5. Straini and measure remaining pan juices; taste and correct seasoning.
6. Add orange curacao and enough red wine to bring liquid to 2 cups.
7. Thicken to desired consistency with flour stirred smooth in a little wine.
8. Add to measured liquid; cook, stirring constantly until thickened.
9. Pour over duck.
10. Serve with rice.
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