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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.

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