Label
All
0
Clear all filters

Duck with the Curé’s Sauce

Pato con Salsa del Cura

Rate this recipe

banner
Preparation info
  • Makes

    4–6

    servings
    • Difficulty

      Complex

Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

My inspiration for this recipe — one of the best duck dishes I know — was a recipe by Débora Íñiguez de Vives published in a wonderful book, La Cocina Veracruzana. She uses the true canate (a kind of migratory wild duck that winters in the Papaloapan River Basin), cuts it into serving pieces and braises it in a flavorful tomato sauce. (Doña Débora thinks the name salsa del cura goes back to a time when many dishes

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Coupon applied: FAMILYCOOKING

Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title