DUCK WITH OLIVES IN SHERRY SAUCE (PATO A LA SEVILLANA)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 3h35m
Yield 4 servings
Number Of Ingredients 16
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.
DUCK WITH OLIVES IN SHERRY SAUCE (PATO A LA SEVILLANA)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 3h35m
Yield 4 servings
Number Of Ingredients 16
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.
More about "duck with olives in sherry sauce pato a la sevillana recipes"
GET 2 EXCLUSIVE DUCK RECIPES FROM THE NEW SPANISH COOKBOOK
SLOW-COOKED DUCK WITH GREEN OLIVES AND HERBES DE …
Web Oct 19, 2017 Preheat the oven to 475°F. In a small roasting pan, spread half of the chopped onions, 1/4 cup of the parsley, 1 tablespoon of the thyme and the garlic, bay leaves and celery. Prick the duck skin ...
From foodandwine.com
From foodandwine.com
DUCK WITH OLIVES (PATO CON ACEITUNAS) - TASTEATLAS
Web The duck is cleaned, seasoned with salt, brushed with butter, and baked in the oven for half an hour. Next, a broth is made with a mixture of onions, garlic, carrots, parsley, and white …
From tasteatlas.com
From tasteatlas.com
DUCK WITH OLIVES IN SHERRY SAUCE PATO A LA SEVILLANA RECIPES
Web 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.
From tfrecipes.com
From tfrecipes.com
DUCK WITH OLIVES IN SHERRY SAUCE (PATO A LA SEVILLANA)
Web Jul 30, 2015 Duck with Olives in Sherry Sauce (Pato a la Sevillana) July 30, 2015 Ingredients 1 four-and-one-half- to five-pound duck, cleaned weight 2 onion slices 2 …
From diningandcooking.com
From diningandcooking.com
DUCK WITH ORANGE AND OLIVES (PATO A LA SEVILLANA) RECIPE - EAT YOUR …
Web Save this Duck with orange and olives (Pato a la Sevillana) recipe and more from Savoring Spain & Portugal: Recipes and Reflections on Iberian Cooking (The Savoring …
From eatyourbooks.com
From eatyourbooks.com
DUCK BREASTS WITH SHERRY SAUCE (PATO A LA SEVILLANA) RECIPE | EAT …
Web Save this Duck breasts with sherry sauce (Pato a la Sevillana) recipe and more from The New Spanish: Bites, Feasts, and Drinks to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
DUCK WITH OLIVES IN SHERRY SAUCE (PATO A LA SEVILLANA) RECIPE
Web This recipe is by Craig Claiborne And Pierre Franey and takes 3 hours 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
From cooking.stg.nytimes.com
From cooking.stg.nytimes.com
RECIPE: SEVILLIAN-STYLE DUCK. SPANISH CUISINE | SPAIN.INFO
Web Ingredients: 1 large duck 80g of cured bacon rind 2 carrots 100g of leeks 150g of onions 50g of celery 80g of lard 200g of tomatoes 4 cloves of garlic 3 spoons of flour 2 glasses …
From spain.info
From spain.info
DUCK WITH OLIVES IN SHERRY SAUCE (PATO A LA SEVILLANA) RECIPE | EAT ...
Web Duck with olives in sherry sauce (Pato a la Sevillana) from One Pot Spanish: More Than 80 Easy Authentic Recipes by Penelope Casas Shopping List Ingredients Notes (1) …
From eatyourbooks.com
From eatyourbooks.com
PATO A LA SEVILLANA | TRADITIONAL DUCK DISH FROM PROVINCE OF SEVILLE ...
Web Overview Where to eat Comments WHERE TO EAT The best Pato a la sevillana in the world (according to food experts) Near me In the world In Province of Seville Search …
From tasteatlas.com
From tasteatlas.com
DUCK WITH OLIVES IN SHERRY SAUCE PATO A LA SEVILLANA RECIPES RECIPE
Web 1 four-and-one-half- to five-pound duck, cleaned weight: 2 onion slices: 2 whole garlic cloves, peeled
From recipert.com
From recipert.com
DUCK WITH PRUNES | PATO CON CIRUELAS - THE SPANISH CHEF
Web May 1, 2020 Preheat the oven to 200°C/ 400°F/gas mark 6. Heat the olive oil in a wide ovenproof pan or casserole dish over a medium heat. Season the duck with salt and …
From thespanishchef.com
From thespanishchef.com
10 MOST POPULAR WESTERN EUROPEAN DUCK DISHES - TASTEATLAS
Web Oct 16, 2023 10 Duck Dish Pato a la sevillana PROVINCE OF SEVILLE, Spain n/a Ate it? Rate it Wanna try? Add to list Pato a la sevillana is a traditional Spanish dish …
From tasteatlas.com
From tasteatlas.com
DUCK WITH PRUNES, CHESTNUTS AND PEDRO XIMéNEZ SHERRY | PATO CON ...
Web Dec 30, 2020 Add the thyme, pears, prunes and the parboiled new potatoes, chestnuts, return the duck to the pan and then add a small glass of water. Put the pan in the oven …
From thespanishchef.com
From thespanishchef.com
BEST DUCK WITH OLIVES IN SHERRY SAUCE PATO A LA SEVILLANA RECIPES
Web 1 four-and-one-half- to five-pound duck, cleaned weight: 2 onion slices: 2 whole garlic cloves, peeled: 1/2 cup coarsely chopped or thinly sliced pitted Spanish olives (without …
From alicerecipes.com
From alicerecipes.com
DUCK WITH OLIVES AND HONEY, SEVILLA-STYLE - BIGOVEN
Web Cut duck into 10 pieces (split breast, cut each half into 3 pieces, using wing joint as well, leg and thigh). Season aggressively with salt and pepper and dredge in flour. In a 12- to 14 …
From bigoven.com
From bigoven.com
DUCK PAELLA, SEVILLA STYLE (PAELLA DE PATO A LA SEVILLANA) RECIPE | EAT ...
Web MikeMcKay on March 12, 2023 . Great recipe BUT fails to say what to do with the olives after simmering them in wine. I reheat them near the finish and when the paella with …
From eatyourbooks.com
From eatyourbooks.com
OLIVE AND JALAPENO SAUCE FOR DUCK (SALSA DE JALEPNOS Y ACEITUNAS …
Web 1-1/2 cups duck or chicken stock. Instructions: Add the onion, half the garlic, and the sherry to a small saucepan, and cook over low heat until the mixture has the consistency of …
From baileyfarmsinc.com
From baileyfarmsinc.com
PATO CON ACEITUNAS | TRADITIONAL DUCK DISH FROM SPAIN | TASTEATLAS
Web Pato con aceitunas is a traditional duck dish originating from Spain. The dish is usually made with a combination of olives, duck meat, onions, garlic, flour, butter, white wine, …
From dev2.tasteatlas.com
From dev2.tasteatlas.com
DUCK WITH “THE CURé’S SAUCE” (PATO CON SALSA DEL CURA) | ZARELA
Web Apr 29, 2021 Preheat the oven to 400°F. Rinse and thoroughly dry the ducks, inside and out. Pull out any loose fat from the cavities or around the tail vents and set aside. (If your …
From zarela.com
From zarela.com
You'll also love
Related Search