Pato Cazuela Montañesa

Duck Montañesa

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • One duck
  • 1 onion
  • 1 or 2 tomatoes
  • 1 tablespoon of Spanish paprika, flour
  • 1 glass of sherry
  • ½ pint of stock, mushrooms, pickling onions, small potatoes, and salt.


Divide the duck into joints and cook in an earthenware casserole in hot oil till evenly browned. Add the chopped onion and, when a golden brown, sprinkle with a little flour and mix thoroughly. Then add the sliced tomato, the sherry and the stock, and season with the paprika and salt. Simmer gently for about 1 hour till the duck is tender. To serve, place the pieces of duck on a hot dish, strain the sauce over them and garnish with the mushrooms and onions, previously cooked in oil or butter, and the small potatoes.