Duck à L'Espagnole

Name: Duck à L'Espagnole
Yield: 6
Ingredients: 2 ducks of approximately 2 1/2 kg each; 1/2 cup butter or margarine; 1/2 cup finely chopped onion; 250g mushrooms, sliced; 1/2 cup dry sherry wine; 1 tablespoon tomato paste; 4 tablespoons all-purpose flour; 1 cup tomato sauce; 1 teaspoon paprika; 1 teaspoon salt; Ground black pepper to taste

1
2 ducks of approximately 2 1/2 kg each
2
1/2 cup butter or margarine
3
1/2 cup finely chopped onion
4
250g mushrooms, sliced
5
1/2 cup dry sherry wine
6
1 tablespoon tomato paste
7
4 tablespoons all-purpose flour
8
1 cup tomato sauce
9
1 teaspoon paprika
10
1 teaspoon salt
11
Ground black pepper to taste

Ingredients

1
2 ducks of approximately 2 1/2 kg each
2
1/2 cup butter or margarine
3
1/2 cup finely chopped onion
4
250g mushrooms, sliced
5
1/2 cup dry sherry wine
6
1 tablespoon tomato paste
7
4 tablespoons all-purpose flour
8
1 cup tomato sauce
9
1 teaspoon paprika
10
1 teaspoon salt
11
Ground black pepper to taste

Directions

1
Place the ducks in a roasting pan
2
Bake them in a moderate oven for 2 and a half hours, or until they're cooked through
3
While that's cooking, sauté the duck livers in butter for 10 minutes
4
Remove the livers from the skillet, let them cool, then cut them into small pieces and set aside
5
Melt the butter remaining in the skillet and cook the onions for 5 minutes
6
Add the remaining ingredients and 1/2 cup of water; simmer, stirring constantly, until thickened
7
Add the duck livers and simmer over low heat for 5 minutes
8
Serve with the sauce