5 cloves of garlic
2 cups of red wine (480 ml)
1 tablespoon of salt
3 oranges, with peel, cut into pieces
2 cups of water (480 ml)
1 tablespoon of dried thyme or fresh thyme
2 ducks, 2 kg each, cleaned, cut into pieces
5 cloves of garlic
2 cups of red wine (480 ml)
1 tablespoon of salt
3 oranges, with peel, cut into pieces
2 cups of water (480 ml)
1 tablespoon of dried thyme or fresh thyme
2 ducks, 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 into a bowl with the duck, cover, and refrigerate for a day or two
The next day, remove the duck pieces, drain, and reserve the marinade
Put the meat in a large pot over high heat until it browns well and the bottom of the pot is dark
Add the reserved marinade gradually, scraping the bottom of the pot with a wooden spoon
Cover and simmer at high heat until boiling
Check the seasonings
Lower the heat and cook for 1 hour and 30 minutes or until the duck is tender
482 calories per serving
