Duck à l’Orange from A Taste of Cuba by Cynthia Carris Alonso
Clean the duck legs and remove any feather pieces that might still be adhering to the skin. Heat the olive oil in a large Dutch oven over high heat. Add the duck pieces and turn to sear on both sid...
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Ingredients
- 12 to 15 dried apricots
- 1 cup sliced mushrooms
- 1 cup mango juice
- 12 to 15 dried figs
- 4 thin Boniato or Green Plantain Chips
- Salt, to taste
- 3 tablespoons olive oil
- 1 cup orange juice
- 4 duck legs
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