Recently I found myself at the London location of the first Spanish restaurant that won awards back in the 1970's and early 1980's. 'Dulcinea' was run by Luis Benavides Barajas and if you lived or worked in London in the days of the maxi dress and flared jeans, this was the restaurant to go to if you wanted a taste of Spain.
I have written about how much honey is produced in Spain and how very inventive chefs are when they use honey in their kitchens. I am often surprised at the dishes in which honey turns up. For example, here honey is the ingredient that makes a real tasty difference to the serving of duck breasts with figs. A dish that might be a bit dry were it not for how wonderful duck breast can taste once covered in honey.
Duck is often overlooked as a meat alternative for the dining table in Spain. There is no reason why that should be so. It is readily available and not overpriced.
I can recall the 1970's when so called 'Duck a la Orange' was on the menu of so many London restaurants.
Often that dish was boiled in a bag. Just like airline food!
Is it wise to cook fish in alcohol? I think so. Why not? Of course one has to be careful not to destroy the natural taste of the fish by having it float in too much booze. But a variety of fish or seafood cooked in, for example, a nice light wine can prove to be a splendid light meal. What about duck? How would, for example, duck liver cope with sherry? In my experience it copes perfectly well. Here's a recipe for
For many years duck was only for the wealthy of Spain. That is no longer the case. Many a Spanish home is experimenting with duck and it is seen as a nice change from chicken. Here is a recipe ensuring that the image of duck as a meat only to be served with an orange sauce, is consigned to history.
