Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 1 prepared duck (approx 4.5 lbs.)
- salt to taste
- 3-4 thick slices (4-5 oz) bacon or Serrano ham
- 2 onions
- 2 garlic cloves
- 2 carrots
- 2 ripe tomatoes
- 1 tsp each dried parsley, thyme, oregano
- 1 bay leaf
- 4-6 Tbsp Spanish extra virgin olive oil
- 1 cup Spanish green olives, pitted and drained
- 2-3 cups chicken stock
- 2 dried cloves
- 6-8 oz dry Spanish sherry
Preparation:
This Spanish sherry duck recipe makes 4-5 servings.
Rinse duck and pat dry with a paper towel. Cut into about 8 pieces of equal size. Rub with salt.
Cut bacon into small pieces. Peel and chop onions and garlic. Peel and cut carrots into 1-inch pieces. Rinse and cut tomatoes into quarters.
Make a “bouquet garni” by cutting a 6-inch square piece of cheesecloth and placing the parsley, thyme, oregano and bay leaf in the middle. Gather up the sides and tie tightly with a clean string.
Pour a few approximately 3 tablespoons olive oil into a large, heavy-bottomed skillet or frying pan and heat on medium. When hot enough, place duck pieces into pan and brown on all sides. Remove and set aside.
Drain excess duck fat from pan and discard carefully. Clean pan and pour 2-3 tablespoons olive oil into pan and heat on medium. Sauté bacon, onion and garlic in oil until onions are soft, making sure to stir often so nothing sticks to pan. Add carrots and continue to sauté, stirring often. Add tomato chunks and olives and stir. Pour in stock and add “bouquet garni” and the cloves to pan and mix.
Place browned duck pieces back in pan, cover and simmer for approximately 1 to 1.5 hours. Add more stock if too much evaporates. Duck should be tender when done. Just before removing from pan, add the sherry and adjust salt and pepper to taste. Remove “bouquet garni”.
Serve duck surrounded by sauce and olives. Accompany with fried potatoes and/or rustic bread and a simple green salad.
