Dish

Pato a la sevillana

Seville-Style Duck

The duck is first seasoned with salt and pepper and then roasted until crispy. The orange sauce is made by simmering orange juice, sugar, and other spices until it thickens, and is then served alongside the duck. The combination of the savory duck and the sweet and tangy orange sauce creates a delicious and satisfying meal.

European cuisine› Mediterranean cuisine› Spanish cuisine

Meat Dish› Poultry Dish› Duck Dish

Origins and history

Pato a la sevillana originated in the city of Seville in the Andalusia region of Spain. The dish has been a staple in Sevillan cuisine for centuries and is enjoyed by locals and tourists alike.

Dietary considerations

The dish is not suitable for vegetarians or vegans due to the use of duck. The dish may contain gluten depending on the type of sauce used.

Variations

Variations of the dish include using different types of meat such as chicken or pork instead of duck. Some recipes also call for the addition of vegetables such as onions or garlic to the roasting pan to add flavor to the duck drippings.

Presentation and garnishing

The dish is typically served on a large platter with the roasted duck in the center and the orange sauce arranged around the edges. The dish can be garnished with fresh herbs such as parsley or thyme to add color and flavor.

Tips & Tricks

To ensure that the duck is crispy and flavorful, it is important to season it well with salt and pepper before roasting. The orange sauce should be simmered until it thickens but not burnt. To save time, the orange sauce can be made in advance and stored in the refrigerator until ready to use.

Side-dishes

The dish is typically served with a side of roasted vegetables such as potatoes or carrots. A simple green salad can also be served on the side to balance out the richness of the duck and the sweetness of the sauce.

Drink pairings

A full-bodied red wine such as a Rioja or Tempranillo pairs well with the rich flavors of the duck and the sweet and tangy orange sauce. A light and refreshing white wine such as a Verdejo or Albariño can also be served to balance out the richness of the dish.