"Adapted from Pan American's Complete Round the World Cookbook. 2 thinly sliced onions may be substituted for the leeks. The recipe does not mention what to do with the eggs, so I assume they are for garnish."

Original is 7 servings

Metric US

I've Tried It

Step by Step Method

Step 1

Remove as much fat as possible from the ducks.

Step 2

Place ducks in a large saucepan or Dutch oven.

Step 3

Add water, carrots, celery, garlic, leeks, bell pepper, salt and pepper.

Step 4

Bring to a boil over high heat.

Step 5

Skim the top.

Step 6

Cover, reduce heat to medium, and cook for 45 minutes.

Step 7

Add potatoes and cook for 30 minutes more, or until duck and potatoes are tender.

Step 8

Remove duck and set aside.

Step 9

Strain stock, reserving stock and vegetables separately.

Step 10

Melt butter in a small saucepan over low heat.

Step 11

Add crumbs and mix well.

Step 12

Stir in 2 cups reserved stock.

Step 13

Cook for 5 minutes, stirring frequently.

Step 14

Place duck pieces on a serving platter.

Step 15

Place reserved vegetables on top.

Step 16

Pour bread crumb mixture over and around duck.

Step 17

Garnish with eggs.

Tips & Variations

No special items needed.

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Pato Delicioso (Delicious Bolivian Duck)

Ingredients

Nutritional