Duck with black olives

Anatra con le olive

Duck with black olives Our original home cooking

Duck with black olives is a tasty meat dish, a good alternative to the usual roast duck. Black olives go wonderfully well with the duck meat. The recipe is quick to do and you can also make it for a get together ith your friends.

Remember to singe your duck before cutting it into pieces. This step is necessary to remove all the down. Wash the pieces under cold running water and pat them dry with absorbent kitchen paper.
Prepare olive oil together with onions and all the aromatic herbs in a large saucepan and add duck pieces. Let them fry lightly on all their sides until golden and, at this point pour in the wine. Let it evaporate partially for few minutes on a high heat, then lower the flame, add a ladle of hot water, season to taste with salt and keep on cooking, half-covered and turning duck pieces now and then, until meat is tender. Add other hot water only if necessary. At half of the duck cooking add the black olives, stoned and halved. Let cooking juice retire very well and serve hot.

Note

- This is a do-ahead dish. Don't complete the cooking and leave a little of cooking juice in the pan and, when it's time of serving, let it retire very well.
- You can choose a side dish among these recipes: mashed, fried or boiled potatoes or boiled spinach.
- Duck is a fat meat; we suggest not to increase the quantity of olive oil.
- If you prepare this dish in the right season, you can use fresh aromatic herbs. Your duck will be tastier!

What's the right wine ?

Our suggestion is: Colli Orientali del Friuli Cabernet Sauvignon (red wine from Friuli - Italy)