Recipe of mudejar duck cylinder with tomato and avocado
An equally colorful and tasty dish, we present the work of chef Manel García Prieto. We dare you to prepare the dish by following this recipe and set the table with our Organic Tempranillo by Beso De Vino. What a delight!
Manel García Prieto
Manel García is from Manresa, in Catalunya, and one can credit the hotel his parents ran in Navacles, a nearby town, for him taking an interest in the restaurant and catering trade. He has lived in Aragón since 2002, from where his wife hails, and now regards himself as Aragonese. His training began in Girona followed by international experience in France, Italy and England. He has worked in various restaurants across Spain, and has held positions as executive chef in larger establishments on the Spanish mainland and in the Canary Islands. He currently is working in Aura, while also consulting within the trade and providing training.
The recipe of mudejar duck cylinder with tomato and avocado as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.