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You are now on the Food & Recipes page. This international free recipe data base is made by and for our visitors. We appreciate your help to maintain the recipes and therefore we had the following in mind: If you use a recipe from our website, it would be great if you place one of your recipes back. You can write in every language and it can be every recipe you like. Go to the add recipe form to send us your recipe. Thanks!

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Pato asado a la madrileña
Category: Game/Poultry	Hits: 8265
Typical recipe from: Spain	Language: Spanish
Ready in: 120 minutes	Servings: 8 people

Ingredients: • pavo, 3 kilos • tocino fresco, 150 gramos • vino rancio seco, 2 tazas • manteca de cerdo, 2 cucharadas • patata, 1 kilo • berro, 2 manojos • aceite de oliva para freir, al gusto • sal, al gusto • pimienta negra molida, al gusto

Directions: Lavar bien el pavo por dentro y por fuera. Secar con papel absorbente. Verter la mitad del vino en su interior, salpimentar y cerrar con un palillo de madera. Cubrir las pechugas del pavo con las lonchas finas de tocino y atar bien. Untar con la manteca y poner en una pavera o en una bandeja de horno profunda. Hornear a temperatura media (170º), durante 1 hora. A continuación, retirar las lonchas de tocino y verter el vino restante sobre el pavo. Continuar la cocción, y regar el pavo cada 20 minutos aproximadamente, hasta que esté bien dorado. Calentar abundante aceite y freír las patatas. Lavar los berros y escurrir bien. Servir el pavo acompañado de las patatas fritas y los berros.