2

(5 1/2 pound) ducks, cut up

2

tablespoons oil, preferably olive

6

cloves garlic, minced

2

onions, chopped

1

cup dry sherry

1

quart duck or chicken broth

Juice and zest of 2 oranges

4

bay leaves

4

sprigs thyme

1

teaspoon salt

1/2

teaspoon black pepper

8

ounces pitted green olives

2

pounds potatoes, peeled, cubed or diced

Rinse duck, remove excess fat, pat dry. Use wings

and back for stock. In large skillet, heat oil over

medium heat. Saute duck on both sides until

golden brown, about 10 minutes. Remove to

platter, cover and refrigerate breast. Drain fat,

leaving a few tablespoons in skillet. Saute garlic

and onions until tender. Add sherry, scraping up

browned bits, add broth, orange juice and

seasonings. Return legs and thighs to skillet.

Cover and simmer 1 hour. Add olives and potatoes,

cook 20 minutes, until potatoes are tender. Roast

breast at 400°F 20 minutes to heat through and

crisp. On each plate, place one leg or thigh with

some sauce, potatoes and olives around it. Fan

some breast slices on top. Garnish with orange

zest.

Makes 8 servings.

rf,

yitv/7/77

it9./rietW4/7

IVIA11767,t1W1

