Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         ducking - -- (3 1/2 to 4 lbs)
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           flour -- plus
   3      tablespoons   flour
   3      tablespoons   virgin olive oil
   1      large         spanish onion -- cut 1/2" dice
   2                    spanish oranges -- cut 1/4" rounds
  10                    garlic cloves -- peeled, whole
   1      medium        carrot -- cut 1/8" coins
     1/4  pound         jamon serrano -- cut julienne strips
   2      cups          dry white wine
   1      cup           manzanilla sherry
   1      cup           large green olives
     1/4  cup           honey
     1/2  cup           chicken stock

Preparation:

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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B04)