Duck With Olives And Mushrooms Spanish Recipes

Steps:

• Preheat oven to 350 degrees.
• Prick the duck all over the skin with a two-pronged fork. Insert the onion slices and garlic cloves inside the duck. Truss the duck. Place it breast side up in a shallow baking or roasting pan and arrange the neck, if available, around it.
• Place the duck in the oven and bake one hour.
• Meanwhile, put the olives in a small saucepan and half of the white wine. Let simmer five minutes. Drain.
• Heat the oil in a shallow ovenproof casserole. Add the chopped onion and minced garlic, and cook, stirring, until onion is wilted. Add the sherry, one-half cup chicken broth, carrots, parsley, thyme, bay leaf, peppercorns and salt. Set aside.
• When the duck has baked for one hour, remove it from the oven.
• Transfer the duck to a flat surface and cut it into quarters.
• Pour the fat from the roasting pan. Add the remaining white wine, cooking over moderate heat and stirring to dissolve the juices that cling to the bottom and sides of the pan. Pour the pan liquid into the casserole containing the vegetable mixture. Let simmer five minutes.
• Arrange the duck pieces skin-side-up over the vegetables, spooning some of the sauce over the pieces. Return to the oven and bake one hour.
• Transfer the duck pieces to a serving dish.
• Place a sieve inside a saucepan. Skim off any more fat from the duck. Pour and scrape the vegetables and nonfat pan juices into the sieve and strain. Press the solids with the back of a heavy spoon to extract as much liquid as possible. Discard the solids. Add three or four additional tablespoons of chicken broth if desired and add the olives. Heat the sauce and pour it over the duck.

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.

Steps:

• This recipe yields a succulent roast duck, every morsel of which is tender and tasty, and as a by-product, a good half pint of duck fat. No cook worth her salt would waste a scrap of this precious substance, which is kept in a pot in the fridge and used for frying and flavoring.
• Trim any flaps of fat on the duck, and pull out any lumps of fat tucked inside. Rinse and dry the duck, then prick lightly all over with a skewer (about 20-30 times), trying to pierce the skin but not the flesh underneath. Rub all over with salt and sprinkle some inside the cavity.
• Put on a rack and roast upside down for 3 hours at 250° F (200° F convection). Drain the fat into a bowl, set the duck the right way up and increase the heat to 350° F (325° F convection) for 45 minutes longer, till nicely browned. Leave to stand for 15 minutes, loosely covered with foil.
• Reduce the chicken stock with the tomato and herbs to a saucelike consistency, then strain into a clean pan. Simmer the olives in water for 2 minutes to temper the flavor, then strain and stir into the sauce.
• Cut the duck into pieces and serve with the sauce.

Steps:

• Broil (grill) duckling plain and season it with salt and pepper as you turn it. Serve it with the following sauce: Sauté onion in butter until just soft. Add white wine, olives and salt and pepper to taste. Let this cook down for five minutes and serve it over the duckling.

Steps:

• Soak the porcini in one cup boiling water for 30 minutes. Trim the stalks from the fresh mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel to clean them (do not soak them or they will become soggy). Slice the mushrooms into one-and-a-half-inch pieces.
• Using a large skillet, soften the garlic and the shallots in two tablespoons butter and the tablespoon of oil.
• Strain the porcini through a paper towel, reserving the soaking liquid. Chop the porcini. Add the mushrooms to the skillet with the thyme, salt and pepper and red wine. Cook over moderate heat, stirring occasionally, for about 20 minutes. Add the porcini, cooking liquid and continue to cook over moderate heat until the sauce becomes thick and syrupy.
• Meanwhile, scrape the fat off the duck meat and cut the meat into strips. Then bring six quarts of salted water to a boil for the pappardelle.
• Add the duck meat to the sauce and cook it over moderate heat for 10 minutes. Correct the seasoning and keep the sauce warm.
• Drain the pappardelle and toss with the remaining tablespoon of butter. Spoon the sauce over the noodles, toss and serve.