Recipe for Duck with Olives and Honey, Sevilla-Style 
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Yield:
4
Ingredients:
Amount Ingredient
1 lrg Ducking - (3 1/2 to 4 lbs)
Salt to taste
Freshly-ground black pepper to taste
1/2 cup Flour plus
3 tbl Flour
3 tbl Virgin olive oil
1 lrg Spanish onion cut 1/2" dice
2 x Spanish oranges cut 1/4" rounds
10 x Garlic cloves peeled, whole
1 med Carrot cut 1/8" coins
1/4 lb Jamon serrano cut julienne strips
2 cup Dry white wine
1 cup Manzanilla sherry
1 cup Large green olives
1/4 cup Honey
Instructions:
Instructions: Preheat oil to 350 degrees.

Cut duck into 10 pieces (split breast, cut each half into 3 pieces, using wing joint as well, leg and thigh). Season aggressively with salt and pepper and dredge in flour. In a 12- to 14-inch casserole, heat oil until smoking. Place 5 pieces of duck, skin side down in casserole. Brown all over, and remove to a plate. Repeat with remaining 5 pieces.

Add onion, oranges, garlic, carrots, and jamon and cook until softened and golden brown. Add remaining 3 tablespoons flour and cook 1 minute. Add wine, sherry, olives and honey and mix well. Place duck pieces in casserole, mix well and bring to a boil. Cover casserole and place in oven for 1 1/2 hours.

Remove casserole from oven, skim fat and remove duck pieces. Add chicken stock, place over medium heat and bring to a boil. Arrange duck pieces on a platter, cover with spoonfuls of sauce and serve.

This recipe yields 4 servings.

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