Pato Cazuela Montañesa

Name: Pato Cazuela Montañesa (Duck Montañesa)
Cuisine: Spain
Ingredients: 1 glass of sherry; 1 tablespoon of Spanish paprika, flour; ½ pint of stock, mushrooms, pickling onions, small potatoes, and salt.; ½ pint of stock, mushrooms, pickling onions, small potatoes, and salt.; ½ pint of stock, mushrooms, pickling onions, small potatoes, and salt.; ½ pint of stock, mushrooms, pickling onions, small potatoes, and salt.; ½ pint of stock, mushrooms, pickling onions, small potatoes, and salt.; 1 or 2 tomatoes; 1 tablespoon of Spanish paprika, flour; One duck; 1 onion

Duck Montañesa

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

One duck
1 onion
1 or 2 tomatoes
1

Europe
Spain
Main course
Side dish
Mediterranean

Method

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