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Catholic Recipe: Duckling Sevilla

    INGREDIENTS

  • 1/4 cup vegetable oil
  • 1 Tablespoon paprika
  • 1 duckling (4 to 5 pounds), quartered
  • 1 medium onion, thinly sliced
  • 1/4 cup flour
  • 1/2 cup dry sherry
  • 2 cups giblet stock or bouillon
  • 1 medium tomato, sliced
  • 1/4 cup chopped stuffed olives
  • 2 Tablespoons minced parsley
  • paprika
  • Details

  • Serves: 4
  • Prep Time: 2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Spain

Some saints have a lot to do. Take St. Lawrence, for example. He is the patron of cooks and restaurateurs and also a protector of vineyards.

A happy, likable young man, Lawrence lived in the third century, one of the seven deacons of the Church in Rome. When Pope Sixtus was martyred, he left the funds and treasures of the Church in Lawrence's hands. One day the city prefect demanded the "treasures of the Church," and Lawrence promised that at the end of three days he would show him riches exceeding the wealth of the empire. Lawrence gave away his personal possessions to the poor, then assembled all the needy, the infirm, and the religious who lived on alms and bade the prefect look upon the real treasures of the Church. Enraged, the prefect condemned Lawrence to be burned alive over a slow fire. During this torture, the brave saint laughed and jested with his tormentors until at last he died.

St. Lawrence is greatly honored in his native country of Spain, and San Lorenzo's Day calls for processions and feasting. For a fancy dish, choose a Spanish dish such as Duckling Sevilla to serve on August 10, the feast day of this saint.

DIRECTIONS

Combine salad oil and 1 tablespoon paprika; mix well. Add duckling; cook until browned on all sides; remove duckling. Add onion to drippings; cook 5 minutes. Add flour; mix well. Gradually add sherry and stock or bouillon; stir over low heat until thickened. Add tomato, olives, parsley, and duckling. Cover; cook over low heat about 1 hour or until duckling is tender. Sprinkle with paprika. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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