Moby Duck (aka Canard Bourgogne)

Recipe Date: July 29, 2016

Serving Size: 8

Cook Time: 01:00:00

Difficulty: Medium

Measurements:  Imperial (US)

Suggested Wine Pairing: Allie's Reserve Pinot Noir

Ingredients:

• 2 whole ducks (4-4.5 lbs each)
• coarse sea salt
• fresh cracked pepper
• Mrs. Dash “Original Blend” seasoning
• 4 garlic cloves (finely minced)
• 1 large onion, skinned & quartered
• 4 pieces of celery, cut into 1-inch pieces
• 1 apple, cored & quartered
• 1 orange, quartered (leave the peel on)
• 1/3 cup soy sauce
• 1/3 cup vegetable oil
• 1/2 cup Pinot Noir (Pour a glass for yourself at the same time)
  

Directions

1. In a large bowl (I use a big zip-lock, it’s cleaner and no mess), mix together flour, salt, oregano, thyme and lemon pepper. Shake scallops in flour mixture until lightly coated on all sides.
2. Heat generous amount of olive oil in a skillet or frying pan over high heat. Add 8 scallops to the pan and sear on all sides (about 1.5 minutes for each side, or until nicely caramelized), leaving space bewteen each of the scallops. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat until remaining scallops are cooked. Sprinkle with chopped parsley and squeeze lemon juice over them.