Duck with olives and oranges (Pato a la Sevillana) from The Food of Spain and Portugal: A Regional Celebration by Elisabeth Luard
- dry sherry
- cinnamon sticks
- coriander seeds
- rosemary
- honey
- green olives
- thyme
- mallard duck
- bitter oranges
-
EYB Comments
Can substitute teal or domestic duck for mallard duck, a mix of sweet oranges and lemons for bitter oranges, and manzanilla for dry sherry.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.