DUCK WITH OLIVES AND MUSHROOMS (SPANISH)

Duck With Olives and Mushrooms (Spanish) image

Provided by Cooking Beast

Categories Whole Duck

Time 2h30m

Yield 1 dish, 4 serving(s)

Number Of Ingredients 12

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1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika (smoked Spanish is best)
1 duck, cut into quarters (2 wing pieces, 2 leg pieces)
3 tablespoons butter
3 large carrots, sliced
3 large stalk celery, chopped
1 large onion, chopped
1 (14 1/2 ounce) can del monte fresh cut diced tomatoes with basil, garlic, oregano (or 1 cup tomato juice)
1 bay leaf, broken
1/3 cup green olives, sliced, rinsed (pimento stuffed olives add color)
1/2 lb fresh mushrooms, sliced

Steps:

Assemble and prepare all ingredients.
Mix together the seasonings and sprinkle on duck. (You may start baking the duck right away, but it will taste better, of course, if you let it marinate in the spices for an hour or two in the fridge first.)
In a 6-quart casserole dish, arrange the duck pieces with skin side up. Bake, uncovered, at 325 degrees F. for 90 minutes. Drain off excess fat.
In saucepan, melt butter, add carrots, celery, and onion; cook until onion is translucent.
Add diced tomatoes and bay leaf to vegetables to cook, covered, for 20 minutes, or until vegetables are tender.
Add olives and mushrooms to casserole, then contents of the saucepan.
(At this point you may stop, refrigerate, and continue later if you want to have it ready just as guests arrive. Otherwise, continue.).
Bake, covered, at 325 degrees F. for 30 minutes.

Nutrition Facts : Calories 1432.2, Fat 135.6, SaturatedFat 47.7, Cholesterol 263.8, Sodium 820.8, Carbohydrate 12.7, Fiber 4, Sugar 6.2, Protein 39.7