Duck Au Vin

1 duck, cut into pieces

salt and pepper
Start of maranade

2 tablespoons olive oil

1 cup orange juice

1 tablespoon lemon zest

1/2 teaspoon marjoram

Pinch or Oregano

2 cups of Burgundy

2 tablespoons orange curacao
End of maranade

roux to thicken (parts of flour to butter)

Season duck with salt and pepper. Brown in oil in skillet. place duk in a cassarole pan (9X13). Add the next 6 ingredients and 2 cups of burgundy to the pan drippings and mix well. Bring to a boil. Pour over duck. Bake covered at 275 degrees for approx. 3 hrs until tender. remove duck and strain the pan juices. Thicken with roux to light consistency(about 2 tabl.)
***Serve with wild rice and seasonal veggies***
I hope you enjoy!!
-- Mrs. C.