Patos Olorosos
"Fragrant Ducks"
From the treasured pages of La Cocina en el Bolsillo No. 8
Written by Antonio Vanegas Arroyo
Patos Olorosos
"Cocidos los patos, se dividen en cuartos y se fríen en manteca; así que están dorados, se les echa vinagre y agua con unas ramitas de mejorana y de tomillo, sal, pimienta, clavo y canela, molidas las especias; se dejan cocer hasta que se consuma todo el caldo y estando seco se sirven sobre hojas de lechuga, adornados con aceitunas, chilitos y apio rizado en agua."
English Translation
"FRAGRANT DUCKS. Once the ducks are cooked, they are cut into quarters and fried in lard; when they are golden, add vinegar and water with a few sprigs of marjoram and thyme, salt, pepper, clove, and cinnamon, with the spices ground; let them cook until all the broth has evaporated and when dry, serve them on lettuce leaves, garnished with olives, small chilies, and curled celery in water."
Note on the Original Text
This recipe, like many from the late 1800s, is written in a succinct, almost narrative form, omitting precise measurements and detailed timings—home cooks were expected to judge quantities and doneness by experience. Spellings reflect Mexican Spanish of the period, and some ingredient names (such as 'manteca' for lard) are unchanged today. Instructions rely on intuition, and finishing touches are described more as suggestions for attractive serving than strict rules.
Title
La Cocina en el Bolsillo No. 8 (1890)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo
Era
1890
Publisher
Unknown
Background
A delightful pocket-sized treasure from the 'Cocina en el bolsillo' series, this volume stirs up a medley of flavorful recipes for adventurous cooks eager to savor the tastes of yesteryear.
Kindly made available by
University of Texas at San Antonio
‘Patos Olorosos’ hails from the late 19th-century Mexican cookbook series 'La Cocina en el Bolsillo', produced by Antonio Vanegas Arroyo, a notable publisher and chronicler of popular culture in Mexico City. The recipe reflects the era's penchant for robust, aromatic flavors and shows the influence of European cookery on Mexican home kitchens, especially evident in the use of spices and vinegar, and in its emphasis on both presentation and seasoning.
In 1890, cooks would have used heavy iron or copper pots for boiling and frying the ducks, wooden spoons, and sharp knives for butchering the birds. Mortar and pestle were standard for grinding spices. Dishes were typically arranged on large earthenware platters and garnished by hand, using whatever was fresh from the garden or market. Lettuce leaves, olives, and curled celery were classic decorative flourishes.
Prep Time
30 mins
Cook Time
2 hrs
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 ducks (approx. 4.5 lbs each)
- 7 tbsp pork lard (or substitute with unsalted butter or vegetable oil)
- 1/4 cup red wine vinegar
- 1/2 cup water
- A few sprigs fresh marjoram
- A few sprigs fresh thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- Large lettuce leaves (for serving)
- Green olives (for garnish)
- Fresh chili peppers or pickled red chilies (for garnish)
- Celery stalks, curled in ice water (for garnish)
Instructions
- Begin by poaching 2 medium ducks (about 4.5 lbs each) in gently simmering water until cooked through, then cut them into quarters.
- In a large skillet, heat about 7 tbsp pork lard over medium-high heat, and sear the duck pieces until golden brown on all sides.
- Once browned, pour in 1/4 cup red wine vinegar and 1/2 cup water.
- Add a small handful of fresh marjoram and thyme sprigs, then season with 2 teaspoons salt, 1 teaspoon ground black pepper, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground cinnamon.
- Let the mixture simmer uncovered until the liquid evaporates and the flavor infuses the duck, leaving just a rich glaze.
- To serve, arrange the duck quarters over large lettuce leaves on a serving platter.
- Garnish with green olives, fresh chili peppers or pickled hot peppers, and crisp celery curls sliced and kept in iced water for extra crunch and decorative flair.
Estimated Calories
650 per serving
Cooking Estimates
It takes about 30 minutes to get the ingredients ready, and you will cook the ducks by poaching and then simmering and browning them, which takes about 2 hours in total. Each serving has around 650 calories. This recipe serves 8 people, as each duck is cut into 4 pieces.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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