Duck Spanish Style
|Duck||5 Pound, cut into pieces|
|Ground black pepper||To Taste|
|Olive oil/Salad oil||2 Tablespoon|
|Onion||1 , chopped|
|Green pepper||1⁄2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Carrots||1 Cup (16 tbs), sliced|
|Chopped celery||1 Cup (16 tbs)|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Mushrooms||1⁄2 Pound, cooked until wilted in a little butter|
|Sliced stuffed olives||1⁄4 Cup (4 tbs)|
1. Preheat oven to moderate (350° F.).
2. Sprinkle the duck with salt and pepper. In a skillet heat the oil, add the duck and brown on all sides. Transfer the cluck to a casserole or covered baking dish and pour off all but two tablespoons of the fat.
3. To the fat remaining in the skillet add the onion, green pepper and garlic and cook until the onion is transparent. Add the carrots, celery, tomato juice, bay leaf and one teaspoon salt. Pour the mixture over the duck.
4. Cover and bake about one hour. Five minutes before the duck is done, add the mushrooms and olives.