Duck Andalusia Recipe |
||
|
You will need :- 1 duck, prepared salt 3 tablespoons duck fat 1 large onion 1 clove garlic, crushed 4 oz. mushrooms 6 oz. can red peppers 4 medium tomatoes 2 oz. Spanish stuffed green olives, halved 2 tablespoons sherry salt and pepper
Cooking Time:- 400°C; Gas Mark 6
Wash and dry the duck and remove the giblets. Put the duck into a roasting tin. Prick all over with a fork and sprinkle with salt. Roast in a moderately hot oven (400°C; Gas Mark 6) for 1½ hours. Remove from the oven, take the duck out of the tin and keep hot. Pour off the fat, leaving the juices in the tin. Put 3 tablespoons duck fat into the tin. Heat and fry the chopped onion and garlic until soft but not browned. Slice the mushrooms. Drain the red peppers and cut them into strips. Peel and chop the tomatoes and remove the pips. Put the mushrooms, peppers, tomatoes and olives with the onions and simmer together gently for 15 minutes. Trim the duck of wing tips and any loose skin. Divide into 4 joints by cutting straight through the breast and back bones, then across each half. Arrange the duck joints on a serving dish. Stir the sherry into the vegetables, season to taste and pour over the duck.
|
||