Duck With Olives (Anitra Alle Olive) Recipe
Ingredients
5 lb (21/2 kg) duck
salt and pepper
sage and thyme to taste
1 bay leaf
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 tablespoon chopped parsley
1 cup (250 ml) red wine
1/2 lb (250 g) black olives,
pitted and sliced
Directions
Rub salt, pepper, sage and thyme on the inside of the duck.
Add bay leaf.
Brown the duck in the oil.
Remove from the trypan.
Saute the onion, carrot and parsley in the frypan for three minutes.
Return the duck, stir in the wine and cover.
Cook over a low heat for about 1-11/2 hours or until duck is tender.
Remove duck, add olives and cook for three minutes.
Serve duck cut into pieces with the sauce poured over.
Add bay leaf.
Brown the duck in the oil.
Remove from the trypan.
Saute the onion, carrot and parsley in the frypan for three minutes.
Return the duck, stir in the wine and cover.
Cook over a low heat for about 1-11/2 hours or until duck is tender.
Remove duck, add olives and cook for three minutes.
Serve duck cut into pieces with the sauce poured over.
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