Duck with the Curé’s Sauce

Pato con Salsa del Cura

Preparation info
  • Makes


    • Difficulty


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