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.

Recipe

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Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net