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 duck meat. The recipe is quick to do and you can also make it for a get together with your friends.

Ingredients / Serves 4

  • 1 1.5kg (3.3 pounds) duck, cut into pieces
  • 1 tablespoon dried parsley
  • 2 tablespoons dried chives
  • 1 dried sage leaf
  • 1 tablespoon dried rosemary
  • 1 dried bay leaf
  • 100g (3 1/2 ounces) fresh young onions, finely chopped
  • 250ml (8 1/2 fluid ounces - 1 cup) red wine
  • 200g (7 ounces) black olives, stoned and halved
  • 2 tablespoonsplus 1/2 teaspoon extra virgin olive oil
  • Salt
  • Time:
    preparation: 20 minutes
    cooking: about 60 to 70 minutes
    total: 1 hour 30 minutes
  • Difficulty:
    easy recipe
  • How many calories in a serving?
    Calories: 447 (kcal) 23 % GDA (*)- 1871 (kJ)
    Protein: 43.3 (g) 87 % GDA
    Total fat: 26.4 (g) 38 % GDA
    Total carbohydrate: 1.6 (g) 1 % GDA
    Sugars: 1.6 (g) 2 % GDA

Look at infographic of nutrition facts

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Recipe for duck with olives

Preparation and cooking

  • - Remember to singe your duck before cutting it into pieces.
    This step is necessary to remove all down.
    Wash duck pieces under cold running water and pat dry with absorbent kitchen paper.
  • - Prepare olive oil together with onions, rosemary, sage and bay leaves in a large saucepan and add duck pieces.
    Let all fry slightly and, at this point, pour in red wine.
    Let it evaporate partially for few minutes on a high heat, then lower heat, add a ladle of hot water, season to taste with salt and continue cooking, half-covered, turning duck pieces now and then, until meat is tender.
    Add other hot water only if necessary.
    At half of duck cooking, add black olives, stoned and halved.
    Let cooking juice reduce very well.
    Just before turning off the stove add chives and parsley.

Jus before serving

  • - Serve duck with olives hot, sprinkled with its cooking juice.



  • - This is a do-ahead dish. Don't complete cooking and leave a little of cooking juice in the pan. When it's time of serving, let it reduce very well.
  • - Duck is a fat meat; I 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!

Menu planning

  • - You can choose a side dish among these recipes: mashed, fried or boiled potatoes or boiled spinach.


What's the right wine for " Duck with black olives "?

My husband and I always pair Cabernet Sauvignon of Colli Orientali del Friuli (red wine from Friuli - Italy) to duck with olives.