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.
Serving size: Complete recipe
Calories 5369 Calories from Fat 3444
% Daily Value*
Total Fat 382 g587.5%
Saturated Fat 119.9 g599.3%
Trans Fat 0 g
Cholesterol 1814.3 mg604.8%
Sodium 2495.4 mg104%
Total Carbohydrates 58 g19.5%
Dietary Fiber 13.4 g53.8%
Sugars 32.5 g
Protein 410 g819.1%
Vitamin A 517.7% Vitamin C 454.2%
Calcium 30.8% Iron 550.9%
*Based on a 2000 Calorie diet