5 cloves of garlic
2 cups of dry red wine (480 ml)
1 tablespoon of salt
3 oranges, peeled and cut into pieces
2 cups of water (480 ml)
1 tablespoon of dried or fresh thyme
2 ducks at 2 kg each, cleaned, cut into pieces
5 cloves of garlic
2 cups of dry red wine (480 ml)
1 tablespoon of salt
3 oranges, peeled and cut into pieces
2 cups of water (480 ml)
1 tablespoon of dried or fresh thyme
2 ducks at 2 kg each, cleaned, cut into pieces
The night before, blend the garlic, wine, salt, and orange in a blender
Strain and add the water and thyme
Pour over the duck in a bowl, cover, and refrigerate for one day
The next day, remove the duck pieces, drain, and reserve the marinade
In a large pot, bring the meat to high heat until it's nicely browned and the bottom of the pot is dark
Add the reserved marinade, scraping the bottom of the pot with a wooden spoon
Cover and cook over high heat until boiling
Check the seasoning
Reduce the heat and simmer for 1 hour and 30 minutes or until the duck is tender
