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Duck Spanish Style

Western.Chefs's picture
  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)
  Bay leaf 1
  Mushrooms 1⁄2 Pound, cooked until wilted in a little butter
  Sliced stuffed olives 1⁄4 Cup (4 tbs)
  Salt To Taste

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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

Duck Spanish Style Recipe