Duck Spanish Style Recipe
Ingredients
1 five-pound duck, cut into serving pieces
Salt and freshly ground black pepper to taste
2 tablespoons olive or salad oil
1 onion, chopped
1/2 green pepper, chopped
1 clove garlic, minced
1 cup sliced carrots
1 cup chopped celery
1 1/2 cups tomato juice
1 bay leaf
1/2 pound mushrooms, cooked until wilted in a little butter
1/4 cup sliced stuffed olives
Directions
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.
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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