Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
3 oz Lard 1 ea Duck liver or 2 chicken
Chopped -livers,
1 ea Spanish onion, medium, 2 ea Cloves Garlic, crushed
-sliced 1/4 c All purpose flour
3 lb Duck cut into 8 pieces 20 ea Blanched almonds, roasted
4 ea Tomatoes, peeled and chopped 2 ea Sprigs fresh parsley,
4 oz Dry sherry -chopped

Salt to taste Fresh ground black pepper to
taste Directions: Heat the lard in a large skillet and lightly fry
the liver. Remove liver and set aside. Saute the onions and garlic.
Remove and set aside with the liver. Remove most of the fat from the
pan, sprinkle the duck pieces with flour, salt and pepper and fry
them in the remaining fat until brown. Add the tomatoes, cover the
pan and simmer over low heat. In a food processor, blend the liver,
onions and garlic with the almonds into a smooth paste. Mix in the
sherry. Add the mixture to the duck, then add the parsley and adjust
the seasoning to taste. Cover and simmer over low heat for 1 - 1 1/4
hours or until duck is tender. To serve, arrange the duck on a
platter and pour the sauce over. Goes very well with rice.

Submitted By EARL SHELSBY On 12-24-94

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