Duck braised in red wine (Pato al vino tinto) from Cooking from the Heart of Spain: Food of La Mancha by Janet Mendel

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Polenta and crunchy croutons (Gachasmigas Manchegas); Quince jelly (Dulce de membrillo)

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.

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