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  Added: May 24, 2012  •  Visited (142)  •  Print version Print this recipe (23)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Roast Duck, Seville Style
(Pato Sevilla)
What You Need:
  • 1 duck
  • 2 teaspoons lemon juice
  • 4 Seville oranges
  • 2 teaspoons sherry
  • 2 teaspoons arrowroot
  • Caster sugar
  • ¾ pint giblet stock

  • How To Cook:
    1. Roast the duck in the usual way.

    2. Peel off the thin outer skin of 2 of the oranges, blanch it in boiling water for a few minutes, and then shred it into thin strips.

    3. Blend the arrowroot with a little cold stock and add it to the boiling stock.

    4. Cook, stirring carefully, for 3 minutes.

    5. Add the lemon juice, the juice of the 2 peeled oranges and the sherry; finally add the shredded orange peel.

    6. Make a salad by slicing the remaining 2 oranges very thinly and sprinkling with a little caster sugar.

    7. Serve the roast duck with the Seville sauce poured over and surrounded by the orange salad.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Europe » Spain
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Duck
    Main Ingredient » Fruits » Orange


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