Duck wings in mandarin sauce

Ingredients for 4 servings:

• 8 servings of duck (wings only)
• 2 onions, diced
• 2 garlic cloves, diced
• 1 small jar of white wine
• 2 tbsp cream, or crème entière
• 2 tangerines, squeezed
• 1 tbsp flour
• 1 tbsp olive oil, refined
• Black pepper, ground
• Salt
• Water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

From the Midi

Peel and dice the onions and garlic, and sauté in 1 tablespoon of olive oil until translucent, then remove from the pan. In a pan (a non-stick pan is best), brown the 8 duck wings on all sides until the fat begins to run through the skin. Skim off the fat, loosen the stock with the white wine, then add the onions, garlic, and a little water. Cover and simmer over low heat for 45 minutes, then add the juice of the squeezed mandarins, pepper, and salt. Thicken the sauce with the flour dissolved in a little water, stir in the cream, and season to taste.