Duck Spanish Style Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Duck5 Pound, cut into pieces
 Ground black pepper To Taste
 Olive oil/Salad oil2 Tablespoon
 Onion1 , chopped
 Green pepper1⁄2 , chopped
 Garlic1 Clove (5 gm), minced
 Carrots1 Cup (16 tbs), sliced
 Chopped celery1 Cup (16 tbs)
 Tomato juice1 1⁄2 Cup (24 tbs)
 Bay leaf1
 Mushrooms1⁄2 Pound, cooked until wilted in a little butter
 Sliced stuffed olives1⁄4 Cup (4 tbs)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2489 Calories from Fat 416

% Daily Value*

Total Fat 46 g71.2%

Saturated Fat 5.6 g27.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1225.2 mg51.1%

Total Carbohydrates 58 g19.5%

Dietary Fiber 13.4 g53.8%

Sugars 32.5 g

Protein 473 g945.2%

Vitamin A 604.7% Vitamin C 257.7%

Calcium 37.6% Iron 26.8%

*Based on a 2000 Calorie diet


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.